Pineapple Ambrosia
"This easy, 'do ahead' recipe is great for a dinner party served in pretty glasses. It also makes a perfect filling for a pavlova. It's been a family favourite of ours for over 30 years! Don't rush it though - it must be made a day ahead for the flavours to incorporate properly."
photo by Bonnie G #2
- Ready In:
- 5mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1 (450 g) can pineapple chunks
- 1 (250 g) container sour cream (reduced fat sour cream does not work well in this recipe)
- 2 tablespoons honey
- 125 g crystallized ginger
directions
- 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.
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Reviews
-
What a lovely desert, so differant and loved the taste. I used fresh pinapple and followed your recommendation and served over a pavlova that I had made pink in honor of Valentines day. Also added 1/4 cup of sweetened coconut at DGS's request. It was lovely and tasted wonderful - something special for a special day. -
Oh this was good!!! Loved the combination of tart, sweet creamy and spicy all in one refreshing and healthy dessert! I used fresh pineapple, and did not wait but gobbled this right up. Am thinking this would be good made with yogurt, as well. Made for the May 2009 Taste of Yellow and Shoot Now events in the Cooking Photos Forum. Thanks Kookaburra.
RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>
