Caramelized Ambrosia with Toasted Coconut


Grilling the fruit and toasting the marshmallows and coconut update this old-fashioned Southern holiday staple.

Caramelized Ambrosia with Toasted Coconut
Makes 6 to 8 servings
  • ½ cup sugar
  • 3 oranges, peeled and sliced into ¾-inch-thick rings
  • 2 grapefruits, peeled and sliced into ¾-inch-thick rings
  • 3 cups fresh pineapple slices or chunks
  • 1 cup whole maraschino cherries
  • 3 tablespoons maraschino cherry juice
  • ¼ teaspoon almond extract
  • 2 cups miniature marshmallows
  • 1½ cups unsweetened coconut flakes
  1. Heat a cast-iron grill pan over medium-high heat.
  2. Sprinkle sugar onto both sides of orange and grapefruit slices. Cook oranges, grapefruit, and pineapple in batches on grill pan until lightly browned, 1 to 2 minutes per side, wiping pan clean between batches. Let fruit cool enough to handle; coarsely chop.
  3. Preheat oven to broil.
  4. In a large bowl, stir together grilled fruit, cherries, cherry juice, and extract. Divide mixture among small cast-iron skillets or gratin dishes. Top each with marshmallows and coconut.
  5. Broil 6 inches from broiler until marshmallows and coconut are toasted, about 30 seconds. Serve immediately.



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