Ambrosia

Ingredients

• 4 navel oranges, segmented
• 1 can pineapple chunks, 20 oz, drained
• 1 1/2 cups sweetened flaked coconut
• 2 cups miniature marshmallows
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar
• 1 cup maraschino cherries, halved and drained
• 1 cup pecan halves, toasted
• 1/4 teaspoon kosher salt

Before you cook

• Cut the peel and white pith off the oranges and slice out the segments over a bowl to catch the juice.
• Drain the pineapple thoroughly and press it in a sieve to remove excess syrup.
• Toast the pecans in a dry skillet for 5 minutes and let them cool.
• Drain and halve the maraschino cherries.

Steps

1. Whip the heavy cream with the powdered sugar in a cold bowl until it holds soft peaks.
2. Fold the sour cream and salt into the whipped cream until smooth.
3. Combine the orange segments, pineapple, coconut, and marshmallows in a large bowl.
4. Fold the cream mixture through the fruit with a rubber spatula.
5. Fold in the cherries and about three quarters of the pecans.
6. Cover and refrigerate for at least 4 hours, which lets the marshmallows soften into the cream.
7. Scatter the remaining pecans over the top just before serving.