By AntoniaJames
February 15, 2011
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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

Serves: 2

  • 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
  1. Toss the orange sections with the coconut.
  2. Add the vanilla to the liqueur and add to the orange and coconut mixture.
  3. Toss again and allow the ambrosia to sit for at least four hours before eating.
  4. Toss again before serving. This really tastes best at room temperature or just a bit cooler.
  5. Enjoy!! ;o)
  6. 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)

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