OLYMPUS DIGITAL CAMERA  Salads, fruit, ambrosia 2

6 large juice oranges, peeled, sectioned and seeds removed , or sections from 6 clementines  (save any juice given off while peeling and sectioning the oranges)

1 cup chopped fresh pineapple

1 cup fresh bing cherries, pitted and halved

3 tablespoons cream sherry, more to taste

a pinch of salt

½ cup heavy cream

1 tablespoon sugar

4 ounces sour cream

2 cups grated fresh coconut (To prepare fresh coconut, wrap the coconut in a kitchen towel and whack it several times with a heavy hammer until it splits open.  Try to save any of the liquid inside.  Pry out the coconut meat from the shell with a knife.  Peel off the brown skin and grate the white flesh.  You should have about 2 cups for each coconut.)

2 tablespoons granulated sugar, more to taste

1 cup toasted, chopped pecans

  1. Put the orange sections, juice, pineapple, cherries, sherry and salt into a mixing bowl, stir well to combine, and allow to stand at room temperature while you prepare the rest of the salad.
  1. 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.  (Could you replace this with Greek yogurt and honey, probably.  But, if you’re seeking a once yearly holiday splurge with southern overtones, go for the real thing…)
  1. Add the fruit (drained), pecans and grated coconut and stir well.  Taste carefully for seasoning, adding more sugar or sherry if needed.  Transfer to a glass serving bowl, cover and refrigerate for 2 hours before serving.


from Nana, reinvented

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