Ambrosia Compote Recipes

AMBROSIA

Ambrosia image

Try Alton Brown's take on the Southern classic ambrosia, a holiday fruit salad with clementines, pineapples, maraschino cherries and even marshmallows.

Provided by Alton Brown

Categories dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup heavy cream
1 tablespoon sugar
4 ounces sour cream
6 ounces homemade mini marshmallows, approximately 3 cups
1 cup clementine orange segments, approximately 6 clementines
1 cup chopped fresh pineapple
1 cup freshly grated coconut
1 cup toasted, chopped pecans
1/2 cup drained maraschino cherries

Steps:

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.

AMBROSIA

Ambrosia image

Provided by Nathalie Dupree

Categories Dessert No-Cook Thanksgiving Orange Cherry Banana Coconut Pineapple Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

6 navel oranges
1 pineapple, peeled, cored, and cut into cubes
1 cup coconut, shredded fresh, fresh frozen, or packaged sweetened, according to taste or tradition
1 large banana
1 small (4 1/2-ounce) bottle maraschino cherries, drained well (optional)

Steps:

Peel the oranges, taking care to remove all the white pith. Slice the oranges over a bowl or storage container so that you catch any juice, and add the slices to the bowl. Circular slices look prettiest, hold together best, and are easiest.
Add the pineapple and coconut to the orange slices and gently toss. The ambrosia can be refrigerated up to two days, covered.
When ready to serve, slice the banana and toss it with other fruits. Add the cherries last.
Serve the ambrosia in your prettiest glass bowl. It will become a tradition.

AMBROSIA SALAD

Ambrosia Salad image

During last-minute menu planning, I often include this classic ambrosia salad recipe because I keep the ingredients on hand. -Judi Bringegar, Liberty, North Carolina

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) pineapple tidbits, drained
1 cup miniature marshmallows
1 cup sweetened shredded coconut
1 cup sour cream

Steps:

In a large bowl, combine the oranges, pineapple, marshmallows and coconut. Add sour cream and toss to mix. Cover and refrigerate for several hours.

Nutrition Facts :

TROPICAL FRUIT COMPOTE

Tropical Fruit Compote image

Based on a recipe from Heidi Haughy Cusick's book, Soul and Spice, African Cooking in the Americas. This book is chock-filled with Caribbean, Bahia Brazilian, and Louisiana Creole recipes. She says, "The plethora of fruit available year-round for the picking contributes to its popularity as dessert all over the Caribbean. Here is a recipe that combines tropical fruits with a syrupy glaze of rum-flavored guava jelly. It is inspired by one that appeared in an old recipe collection from the island of St. Vincent. For a special occasion, serve the compote over Banana Coconut Bread and top it with a little whipped cream." I haven't tried this yet.

Provided by mersaydees

Categories < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons sugar
1/2 cup guava jelly
1 orange, grated zest of
1/2 cup water
2 tablespoons rum
8 cups fruit, cubed (such as pineapple, mango, orange, banana, papaya, lychee, watermelon, melons)
dried shredded coconut

Steps:

Combine sugar, guava jelly, orange zest, and water in a small saucepan. Bring to a boil and boil 1-2 minutes.
Strain and cool, then stir in the rum.
Arrange cubed fruits in a serving bowl. Pour the cooled guava mixture over the fruit and gently toss to mix using a wooden spoon.
Chill until ready to serve.
Garnish with dried coconut.

Nutrition Facts : Calories 67, Sodium 5.5, Carbohydrate 15.8, Fiber 0.5, Sugar 12.3, Protein 0.1

AMBROSIA FOR A CROWD

Ambrosia for a Crowd image

This is a quick rich and yummy ambrosia, perfect for a crowd. After not being happy with other recipes, I used bits and pieces of what I liked and made my own. Rich and creamy, it's a great dessert in the summertime.

Provided by Carblover

Categories Salad Fruit Salad Recipes

Time 4h20m

Yield 14

Number Of Ingredients 8

Ingredients

2 (20 ounce) cans crushed pineapple, drained
2 (15 ounce) cans mandarin oranges, drained
1 cup maraschino cherries, halved
⅔ (3.5 ounce) package instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (8 ounce) container sour cream
1 (8 ounce) package flaked coconut (such as Baker's®), or to taste
2 ½ cups miniature marshmallows

Steps:

Combine pineapple, mandarin oranges, and cherries in a large trifle bowl. Sprinkle pudding mix over top. Fold in whipped topping and sour cream. Add coconut and mix until well combined. Place in the refrigerator until firm, 4 hours to overnight.
Sprinkle marshmallows on top before serving.

Nutrition Facts : Calories 315 calories, Carbohydrate 49.6 g, Cholesterol 7.1 mg, Fat 12.1 g, Fiber 2.8 g, Protein 1.8 g, SaturatedFat 10.4 g, Sodium 137 mg, Sugar 34.1 g

AMBROSIA COOKIES

Ambrosia Cookies image

A very tasty cookie that goes over very well at any gathering.

Provided by Jo Nebel

Categories Desserts Cookies Drop Cookie Recipes

Yield 36

Number Of Ingredients 12

Ingredients

2 cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups rolled oats
1 cup chopped walnuts
1 cup flaked coconut

Steps:

Sift flour, baking powder, soda and salt. In a separate bowl cream butter until fluffy; add sugars, eggs and vanilla. Beat well.
Add flour mixture to butter mixture. Mix well. Stir in oats, nuts, and coconut. Mix until well blended.
Bake on ungreased cookie sheets for 10-12 minutes at 350 degrees F (180 degrees C).

Nutrition Facts : Calories 163 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 8.4 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 4.1 g, Sodium 111.5 mg, Sugar 12.4 g

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