Ambrosia Conserve Recipes

AMBROSIA

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 CONSERVE

Steps:

• Combine pineapple, orange juice and peel in a large saucepot.
• Simmer 10 minutes.
• Add sugar, stirring until dissolved.
• Cook rapidly almost to gelling point.
• As mixture thickens, stir frequently to prevent sticking.
• Remove from heat; stir in coconut, cherries and almonds.
• Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace.
• Adjust two-piece caps.
• Process 15 minutes in a boiling-water canner.
• Remove from boiling-water bath.
• Cover with dry towel.
• Allow to stand until lids seal and cool.

FIVE CUP AMBROSIA

Steps:

• Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the pan looks dry. Cook on the reverse side until darkly seared, 5 to 10 minutes. Remove the pineapple to a cutting board and let cool before cutting into medium dice.
• Add the pineapple, tangerines, coconut, marshmallows, sour cream and orange extract to a nonreactive bowl. Fold to combine. Cover with plastic wrap and refrigerate for 1 to 3 hours, until completely cold!!! Serve garnished with mint.

MELON AMBROSIA

Steps:

• In a large bowl, combine the melon balls. In another bowl, combine the lime juice, sugar and honey; pour over melon and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with coconut. Garnish with mint if desired.

AMBROSIA SALAD

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.

CONFETTI AMBROSIA JAM

Steps:

• Measure 3 cups of sugar & set to one side near stove.
• Put 1/2 lemon juice in non-reactive 4 quart pot. Slice pears as thinly as possible, putting them into lemon juice ASAP to minimize browning. Slice quartered orange as thinly as possible, discarding pieces that are only rind without pulp attached. Goal for the slices is wafer-thin.
• Add pineapple, coconut shreds & sliced cherries to pot.
• Stir in the pectin, mix well without tearing up orange shreds. Let sit 5 minutes. Boil to hard boil that can't be stirred down & boil one minute.
• Add sugar all at once & stir well to incorporate. Bring to hard boil & boil 4 minutes.
• Ladle into hot sterilized 1/2 pint jars, place on lids & rings & hot water bath process 10 minutes.