Fresh fruit is sweetened with honey and baked in an orange cup in this simple dessert recipe.
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4 large oranges
2 cups fresh pineapple chunks
1/4 cup firmly packed brown sugar
2 tablespoons honey
1/4 cup sweetened flaked coconut
Pomegranate seeds or quartered maraschino cherries
*Substitute 2 cups canned pineapple chunks or 2 (8-ounce) cans pineapple chunks.
Heat oven to 350°F.
Cut oranges in half crosswise. Remove fruit carefully with small serrated knife. Cut orange into pieces.
Toss together orange pieces, pineapple, brown sugar and honey in bowl. Spoon into orange cups.
Place filled cups into ungreased 15x10x1-inch baking pan. Bake 15 minutes. Sprinkle with coconut. Continue baking 5-10 minutes or until fruit is heated through and coconut is lightly browned. Sprinkle with pomegranate seeds or maraschino cherry pieces.
- To loosen fruit, push thumb down gently in a circular manner between fruit and peel. Continue pushing thumb in same manner around fruit until fruit can be removed from peel.
- Place small square of aluminum foil around outside of peel before filling orange cup to prevent juices from coming out when ambrosia is baked in conventional oven. Remove aluminum foil before serving.
- For make ahead, prepare orange cups and fruit mixture ahead of time. Just before serving time, fill orange cups and bake as directed above. Place small square of aluminum foil around outside of peel before filling orange cup to prevent juices from coming out when ambrosia is baked.