Ambrosia

A great addition to an Easter buffet.  Feel free to substitute store bought marshmallows.  It won't make that much of a difference.

While this is not the classic Ambrosia salad served in the South, I have had it like this many times and love it.  Guess that's the child in me.  It reminds me of a fruit salad my mother used to make years ago.  Maybe it's time to revive that one.  Stay tuned...

Serves 6

Ingredients

• 1/2 cup heavy cream
• 1 tablespoon sugar
• 4 ounces sour cream
• 6 ounces homemade mini marshmallows, approximately 3 cups
• 1 cup clementine orange segments, approximately 6 clementines
• 1 cup chopped fresh pineapple
• 1 cup freshly grated coconut
• 1 cup toasted, chopped pecans
• 1/2 cup drained maraschino cherries

Directions

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.


Recipe courtesy of Alton Brown, Food Network