12 to 16
From Sharon Rushing
1 pint heavy cream
3 1/2 tablespoons powdered sugar, or to taste
1/4 teaspoon ground nutmeg, or to taste, plus more for garnish
1/4 teaspoon ground cinnamon, or to taste, plus more for garnish
1 teaspoon vanilla
1 (20-ounce) can diced pineapple packed with juice, drained and juice reserved
1 (10.5-ounce) bag mini-marshmallows, preferably multicolored
1 (16-ounce) jar maraschino cherries, drained
2 cups shredded coconut
1 cup chopped walnuts
1 orange, peeled and cut into skinless segments
1 apple, cored and diced
1. In the bowl
of a stand mixer, or in a large bowl, combine the heavy cream with the powdered sugar, nutmeg, cinnamon and vanilla. Using a mixer, whip the cream to medium peaks. With the mixer running on low speed, add one-fourth cup of the reserved pineapple juice. Taste and adjust the seasonings or pineapple juice to taste. Set the whipped cream aside.
2. In a separate large bowl,
combine the diced pineapple, marshmallows, maraschino cherries, coconut, walnuts, orange and apple. Fold in the whipped cream to coat completely.
the ambrosia topped with a dusting of ground nutmeg and cinnamon.