Sweet and Savory Dish

Charred Ambrosia-Julie Culpepper

INGREDIENTS

• 1/2 cup granulated sugar, divided
• 5 pineapple slices (fresh sliced 3/4 inch thick)
• 2 large oranges, peeled and cut into 3/4 inch thick rounds
• 2 red grapefruits, peeled and cut into 3/4 inch rounds
• 3 pasteurized egg whites (must be pasteurized because it isn't cooked)
• 1/16th tsp salt
• 1 (7 ounce) jar marshmallow crème
• 1 cup maraschino cherries, drained and cut into halves
• 1 cup (sweetened or unsweetened) toasted coconut flakes

INSTRUCTIONS

1. Heat a cast iron skillet to medium-high heat. Sprinkle a light coating of sugar on both sides of each type of fruit. In batches, place fruit in the skillet and cook about 1 minute on each side until caramelized. Cool completely on a wire rack about 15 minutes
2. Beat the egg whites and salt until foamy. Gradually add the other 1/4 cup sugar and beat until stiff peaks form. Beat 1/2 of the marshmallow crème into the egg whites until smooth. Repeat with the remaining crème.
3. Coarsely chop fruit and stir together in a bowl with the cherries, Spoon into individual glasses and top with a dollop of the marshmallow crème mixture. If desired, you can brown with a kitchen torch, holding 2 inches away from the top of the marshmallow crème while moving the torch back and forth. Garnish with toasted coconut. Serve immediately. Yields 4-6 servings. Adapted from myrecipes.com