Ambrosia
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
34
Spice
52
Sweetness
38
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 400°F with rack in middle
2
Pierce softest eye of coconut with a small screwdriver, then drain liquid and discard
3
Bake coconut in a shallow baking pan until it cracks, about 20 minutes
4
When cool, wrap in a towel and break shell with a hammer
5
Pry flesh from shell with screwdriver and peel off brown membrane with a vegetable peeler
6
Rinse coconut flesh
7
Coarsely grate coconut on large holes of a box grater using light pressure in long strokes to produce long, feathery flakes
8
Cut peel and pith from oranges with a sharp paring knife
9
Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl
10
Gently toss oranges with coconut, sugar, salt, and Sherry
11
Chill, covered, at least 1 hour
12
Preheat oven to 400°F with rack in middle
13
Pierce softest eye of coconut with a small screwdriver, then drain liquid and discard
14
Bake coconut in a shallow baking pan until it cracks, about 20 minutes
15
When cool, wrap in a towel and break shell with a hammer
16
Pry flesh from shell with screwdriver and peel off brown membrane with a vegetable peeler
17
Rinse coconut flesh
18
Coarsely grate coconut on large holes of a box grater using light pressure in long strokes to produce long, feathery flakes
19
Cut peel and pith from oranges with a sharp paring knife
20
Working over a large bowl, cut segments free from membranes, letting them drop into bowl; squeeze juice from membranes into bowl
21
Gently toss oranges with coconut, sugar, salt, and Sherry
22
Chill, covered, at least 1 hour