Many of us will recognize this southern Christmas dish. Our grandmothers made it and their mamas did too, served in a pretty glass bowl. We turned this fruity favorite into a fun little dessert to enjoy anytime. Can be made a day ahead.
Course Brunch, Dessert, Sweet Treats
Cuisine American, Southern
Keyword ambrosia, ambrosia shortcakes, shortcakes
Servings 16
Author Wendy Perry
Ingredients
1smallpineapple, peeled and cut into small pieces
zest of 1 orange
3oranges,(I used naval and blood oranges)
3clementines
110-ounce jarsliced maraschino cherries,drained
1cupwhite seedless grapes, sliced
15-ounce bagglazed pecans, chopped (or use your own homemade)
17-ounce bagunsweetened coconut, divided
2pomegranates
1star fruit (carambola), optional
28-count crescent rolls(I used Pillsbury)
3tablespoonscinnamon sugar
1pintwhipping cream, whipped
Reserved coconut and pomegranate arils
Instructions
Ambrosia:
Combine pineapple, zest, oranges, clementines, cherries, grapes, pecans, most of the coconut and arils from one pomegranate. Garnish with sliced star fruit. This is the ambrosia.
Shortcakes:
Preheat oven per instructions.
Unroll and tear each roll into 2 pieces. Place on baking pan and dust with cinnamon sugar.
Bake about 6–7 minutes. Cool on wire rack. Store in airtight container for up to a week.
To serve:
Place one piece of shortcake on a plate. Spoon on ambrosia. Top with a second piece. Add a dollop of whipped cream and garnish with rest of coconut and pomegranate arils.