Kaitlyn’s Ambrosia
12 oranges
4 kiwi, peeled, halved, and sliced
1/2cup dry sherry
6tsp. sugar
2Tbsp Cointreau or any orange liqueur
1/2cup unsweetened cocunut, grated or shaved, fresh or dried
Cut the peel and white pith from the oranges. Place a sieve over a bowl,
and working over bowl, cut the orange sections from between the membranes,
allowing the sections to fall in sieve (discard seeds). When you have cut
all segments out, squeeze to get remaining juice. Measure out 1/2 cup of
the juice and set aside.
Arrange 1/3 of the sections in bottom of a clear bowl and sprinkle with
3tsp sugar. Arrange half the kiwi, then another 1/3 of the orange over
top. Sprinkle with remaining sugar.
In small bowl, combine sherry, orange liquor, and the reserved 1/2cup
orange juice. Pour over fruit. Cover and chill for at least 2 hours
or overnight. Before serving, garnish with coconut.
I like adding fresh cherries too.
12 oranges
4 kiwi, peeled, halved, and sliced
1/2cup dry sherry
6tsp. sugar
2Tbsp Cointreau or any orange liqueur
1/2cup unsweetened cocunut, grated or shaved, fresh or dried
Cut the peel and white pith from the oranges. Place a sieve over a bowl,
and working over bowl, cut the orange sections from between the membranes,
allowing the sections to fall in sieve (discard seeds). When you have cut
all segments out, squeeze to get remaining juice. Measure out 1/2 cup of
the juice and set aside.
Arrange 1/3 of the sections in bottom of a clear bowl and sprinkle with
3tsp sugar. Arrange half the kiwi, then another 1/3 of the orange over
top. Sprinkle with remaining sugar.
In small bowl, combine sherry, orange liquor, and the reserved 1/2cup
orange juice. Pour over fruit. Cover and chill for at least 2 hours
or overnight. Before serving, garnish with coconut.
I like adding fresh cherries too.