This is a double twist on the normal ambrosia which is usually made only with oranges or Mandarins and never broiled.

2 grapefruit
1 navel orange
2 tablespoons Marsala or sweet sherry
2 tablespoons plus 1/3 cup sugar
1/4 cup shredded coconut
3 egg whites
1/8 teaspoon salt

1)Peel grapefruit and orange and cut into sections. Halve the sections, crosswise, put in a shallow bowl and toss with Marsala and 2 tablespoons of sugar. Set aside for 30 minutes.

2)Turn on broiler. Beat egg whites with salt and remaining sugar until peaks form. Drain fruit, put into a 9-inch pie plate in one layer and toss with half the coconut. Spread meringue over fruit, sprinkle with remaining coconut.

3)Put pie plate under the broiler as far away from the heat source as possible. Broil 1 to 2 minutes or until lightly browned. Turn if necessary to brown evenly. Serves 4 to 6.


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