Advertisement

Sharon's ambrosia

Time 15 minutes
Yields Serves 12 to 16
Sharon’s ambrosia
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.

3

Serve the ambrosia topped with a dusting of ground nutmeg and cinnamon.

From Sharon Rushing.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.