Ambrosia Shortcakes
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.
Ingredients
- 1 small ripe pineapple, peeled and cut into small pieces
- Zest of an orange
- 3 oranges (we used naval and blood oranges)
- 3 clementines
- 1 jar (10 ounces) sliced maraschino cherries, drained
- 1 cup white seedless grapes, sliced
- 1 bag (5 ounces) glazed pecans, chopped
- 1 bag (7 ounces) unsweetened coconut, divided
- 2 pomegranates
- 1 star fruit (carambola), optional
- 2 packages (8 count) original crescent rolls
- 3 tablespoons cinnamon sugar
- 1 pint whipping cream, whipped
- Reserved coconut and pomegranate arils
Directions
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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.
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For the 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.
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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.
