- Category: Desserts, Holiday
- Servings: 16 shortcakes
- Print Recipe
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.
- 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
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.
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.
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.