Author Notes: This is one of our favorite winter desserts. I toss the fruit with a ratafia I make using satsumas, clementines and navel oranges, spiced with crushed coriander seeds and a couple of cloves. The spice flavor goes nicely with the citrus. Cointreau has pleasant notes of coriander seed, so it's a good substitute, though it has less of the brightness of orange flavor achieved when making one's own liqueur. Sometimes I make this with pomelos in place of the navel oranges. You can use any citrus that you like. Enjoy!! —AntoniaJames
2 Cara Cara oranges, cut into suprêmes
2 navel oranges, cut into suprêmes
2 – 3 tablespoons grated raw unsweetened coconut
3 tablespoons Cointreau, ratafia or other similar citrus liqueur (or more to taste)(See note below, if you don't want to use a liqueur.)
1/8 teaspoon Mexican vanilla
- Toss the orange sections with the coconut.
- Add the vanilla to the liqueur and add to the orange and coconut mixture.
- Toss again and allow the ambrosia to sit for at least four hours before eating.
- Toss again before serving. This really tastes best at room temperature or just a bit cooler.
- Enjoy!! ;o)
- If you do not have any liqueur, or don't wish to include any in this recipe, dissolve 1 tablespoons of sugar in 3 tablespoons of boiling water, along with three or four 1-inch pieces of orange zest (just the orange part of the peel, with as little of the white pith as you can manage), a teaspoon of crushed coriander seeds and a whole clove, and simmer very gently for about two minutes. Allow the syrup to cool a bit, then strain before using. ;o)