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Spiced Ambrosia

Spiced Ambrosia

Oxmoor House JUNE 2007

  • Yield: 10 servings
  • Cook time: 10 Minutes
  • Prep time: 37 Minutes
  • Other: 8 Hours


  • 1/2 cup water
  • 1/2 cup sugar
  • 1 (1- to 2-inch) piece fresh ginger, peeled and thinly sliced
  • 1 tablespoon grated orange rind
  • 1 (3-inch) cinnamon stick
  • 3 black peppercorns
  • 1/2 teaspoon vanilla extract
  • 10 navel oranges, peeled and sectioned
  • 1 (8-oz.) can pineapple tidbits in juice
  • 3/4 cup sweetened flaked coconut
  • 1/4 cup maraschino cherries with stems


Bring first 6 ingredients to a boil in a small saucepan over medium heat. Remove from heat; stir in vanilla.

Cover and let stand 30 minutes. Pour syrup through a wire-mesh strainer into a small bowl, discarding ginger and spices. Cool completely; chill.

Combine sectioned oranges and pineapple in a large bowl. Gently stir in chilled syrup. Spoon fruit and syrup into individual dessert dishes. Sprinkle with coconut, and top with cherries.

Make-Ahead Note: Prepare fruit. Seal in a zip-top freezer bag, and refrigerate overnight. Cover and chill ginger syrup overnight. Combine fruit and syrup before serving.


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Spiced Ambrosia Recipe