The ambrosia is cooked from fresh or tinned fruit which are cut by pieces and are filled in with various sauces. As sauce use fruit and berry syrups, sweet liqueurs, whipped cream or mascarpone cheese. The dessert is decorated with berries, coconut flakes or fresh mint.
It is required to you
- For a pear ambrosia:
- pears (tinned halves) – 500 ml;
- tangerines tinned – 350 ml;
- Maraschino cherry – ¼ glasses;
- honey - 2 tablespoons;
- lime juice – 2 tablespoons;
- coconut flakes - 2 tablespoons.
- For a melon and water-melon ambrosia:
- the melon (cut in small cubes) – 1 glass;
- the watermelon (cut in cubes) – 1 glass;
- the honeydew (cut in small cubes) – 1 glass;
- lime juice – 1/3 glasses;
- honey - 2 tablespoons;
- sugar - 2 tablespoons;
- coconut flakes - 2 tablespoons.
- For a cranberry ambrosia:
- cranberry sauce – 1 bank;
- pineapples tinned – 600 ml;
- the concentrated milk – 1 bank;
- lemon juice – ¼ glasses;
- pecan nuts ground – 1/2 glasses.
- For a tangerine and pineapple ambrosia:
- tangerines tinned – 350 ml;
- pineapples tinned – 350 ml;
- coconut flakes – 20 g.
- For a fruit and creamy ambrosia:
- fruit tinned – 600 ml;
- banana – 1 piece;
- orange – 1 piece;
- walnuts - ¼ glasses;
- whipped cream – ½ glasses;
- marshmallow or small marshmallows;
- coconut flakes – 3 tablespoons.
Instruction
1. For preparation of a pear ambrosia merge juice from pear halves, mix with honey and juice of a lime. Then connect tinned tangerines and pears in a big bowl, add honey syrup, stir and remove in the fridge for 2 hours. Before giving spread out an ambrosia to a table on ice-cream bowls, decorate with coconut flakes and cherries of a Maraschino.
2. Prepare a melon and water-melon ambrosia as follows: connect in one small bowl water-melon and melon balls, and in another - lime juice, sugar and honey. Further pour this mix in a bowl with balls, slightly mix that each fruit ball was covered with a sweet sauce. Cover with a film and remove in the fridge approximately for an hour or more. Before laying strew with coconut flakes, spread out on ice-cream bowls and decorate with fresh mint.
3. To prepare a cranberry ambrosia merge juice from pineapple pieces, shift to a colander that the surplus of liquid flew down. Then mix all ingredients, fill in with cranberry sauce and lay out in a square or rectangular shape. Remove in the freezer for 5 minutes. Serve a ready ambrosia to own taste.
4. The tangerine and pineapple ambrosia will be a great option for a festive dessert also. For its preparation merge juice from tinned tangerines and pineapples, mix all fruit, cut pieces, spread out on portion dessert pans and decorate with coconut flakes.
5. Also the fruit and creamy ambrosia won't leave you indifferent. From tinned fruit merge syrup, connect them to the bananas cut by circles, nuts and marshmallows. Shake up cream, add a little fruit syrup and add to fruit. Remove a ready ambrosia in the fridge for an hour. Before a tax on a table, spread out an ambrosia on ice-cream bowls and strew with coconut flakes.