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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

ROBERTA LEIGH COLLEY'S AMBROSIA Recipe

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This recipe for ROBERTA LEIGH COLLEY'S AMBROSIA is from Leigh Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 large seedless oranges, peeled and sectioned
1 pound frozen sweetened coconut, thawed
1/2 cup of sugar
1 large jar Maraschino cherries
Directions:
Directions:
Cut orange sections in half;
Combine all ingredients in a large serving bowl.
Cover and refrigerate overnight.
Serve cold.
Number Of Servings:
Number Of Servings:
10-12 servings
Preparation Time:
Preparation Time:
1 hour plus overnight refrigeration
Personal Notes:
Personal Notes:
My Aunt Roberta Leigh Colley had a large house on Carr Avenue in Memphis, TN, when I was around 3 or 4 years old (which was around 1960). We drove there from Hernando for Thanksgiving Day Dinner. Her housekeeper/cook, whose name escapes me, made this delicious Ambrosia. When I got married, one of the first things I did on Aunt Roberta's next trip to Hernando, was get her to bring me her delicious Ambrosia recipe. The funny thing about this recipe is that when it was served that year at Thanksgiving, I thought it was called Auntrosia, believing it had been named in honor of my Aunt Roberta, whose beauty was legendary among our family members. I told Aunt Ro that story after I was grown, and she delighted in it, in much the same way that I have delighted over the years in eating her Ambrosia.

 

 

 

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