Pineapple Orange Ambrosia With Grand Marnier Recipes

PINEAPPLE AMBROSIA CAKE

Steps:

• For the pineapple curd:.
• Bring pineapple juice to boil in saucepan over medium heat.
• Whisk eggs, yolk, and sugar in medium bowl.
• Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to spoon, about 2 to 3 minutes.
• Off heat, stir in butter and a pinch of salt, then strain into a small bowl. Cover surface directly with plastic wrap and refrigerate until thickened, about 1 hour.
• For the orange frosting:.
• Transfer 1 cup of vanilla frosting to a small bowl. Stir in orange zest and juice.
• To assemble:.
• Cut cake horizontally into 4 even layers.
• Place bottom layer on platter. Spread 1/2 cup of orange frosting over cake and top with 20 orange slices.
• Place next layer on top of oranges and spread with pineapple curd.
• Top with next layer and spread with remaining orange frosting and 20 more orange slices.
• Finish with top cake layer and coat top and sides of cake with vanilla frosting. Press toasted coconut into sides and decorate top with with orange and pineapple slices.

AMBROSIA CREAM PIE

Steps:

• Chop up orange segments.
• Lightly press the orange pieces and the pineapple between layers of paper towels to remove any excess moisture (you do not want a sopping wet pie).
• In a medium bowl, combine the milk and the pudding mix. Mix well.
• Whip the cream until stiff and fold it into the pudding mix.
• Fold in the coconut as well.
• Add the oranges and pineapple and stir well to mix it all through.
• Pour this mixture into the crumb crust.
• Cover with some plastic wrap and let the pie hang our in the fridge until it's firm enough to cut, about 6 hours or overnight.
• Keep it covered and store it in the fridge.
• Garnish with additional whipped topping and coconut.

PINEAPPLE AMBROSIA

Steps:

• Drain pineapple well.
• Chop ginger roughly.
• Combine pineapple, ginger, sour cream and honey in a medium sized non-metal bowl.
• Mix well.
• Cover with plastic wrap and leave overnight for the mixture to set and the flavours to mingle.

PINEAPPLE-ORANGE AMBROSIA WITH GRAND MARNIER

Steps:

• Marinate the diced oranges in the Grand Marnier in the refrigerator for 4 hours, turning from time to time.
• Layer the diced oranges (reserving the Grand Marnier), pineapple chunks, powdered sugar, and shredded coconut in a glass trifle dish, or in individual dessert dishes.
• Drizzle with the reserved Grand Marnier and garnish with the grated orange rind (and fresh mint, if using).