Craig Claibornes Ambrosia Recipes

CRAIG CLAIBORNE'S AMBROSIA

Craig Claiborne's Ambrosia image

This mixture of oranges, bananas, grated coconut and sugar is a dessert that is considered by many to be as Southern as magnolias and mint juleps. Craig Claiborne brought this recipe to The Times in 1987 after spending Thanksgiving at the Elgin mansion house, a Greek Revival-style home, in Natchez, Miss., built between 1840 and 1855, and owned by Dr. William Calhoun and his wife, Ruth Ellen. Ethel Banta, Ms. Calhoun's sister, contributed this recipe. Need a few tips on how to segment citrus? Here's a video.

Provided by Craig Claiborne

Categories dessert

Time 20m

Yield 12 servings

Number Of Ingredients 5

Ingredients

6 valencia or navel oranges
2 cups grated coconut
2 cups banana slices
3/4 cup confectioners' sugar
1/4 to 1/2 cup freshly squeezed orange juice

Steps:

Peel the oranges, cutting away all the white pith. Using a sharp stainless steel knife, carefully cut the juicy flesh from the membranes that surround it. Discard the membranes and any seeds. There should be about 5 cups of flesh.
Put one-fourth of the orange sections in a crystal bowl and add half a cup of the coconut and half a cup of banana slices. Sprinkle with one-fourth of the sugar. Continue making layers until all the ingredients are used. Sprinkle with enough orange juice to moisten well. Chill and serve.

Nutrition Facts : @context http, Calories 166, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 5 milligrams, Sugar 20 grams

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