CITRUS AND COCONUT AMBROSIA

Many know the kind of ambrosia with marshmallows and whipped topping, called ambrosia salad. This, on the other hand, is an elegant, simplified version. It should be prepared up to several hours before serving. The main thing is to let the citrus fruit sit in its juices for a while.

Makes: 6 servings Total time: 40 minutes

2 small grapefruit

2 large navel oranges

4 blood oranges

¼ cup orange liqueur

1 tablespoon orange marmalade

½ cup shredded unsweetened coconut

2 tablespoons sugar

1. Heat oven to 375 degrees. Cut off tops and bottoms of grapefruit and oranges so they’ll sit on a cutting board without wobbling. With a sharp knife, remove the peel and pith from each fruit.

2. Holding each grapefruit and navel orange over a serving bowl, use a small sharp knife to cut between membranes to remove segments from the fruits. Using your hands, squeeze any juice from the citrus remains over the segments. Discard the remains. Cut blood oranges crosswise into thin slices and add to bowl.

3. Stir together orange liqueur and marmalade, and add to the bowl. Gently mix fruit, cover and refrigerate until ready to serve, at least 30 minutes.

4. Meanwhile, make the coconut topping: In a small ovenproof skillet or baking pan, spread coconut and sugar in a thin layer. Toast mixture for a few minutes in oven until lightly browned and fragrant. (You can also toast in a 375-degree toaster oven.) Remove and cool. (You can do this in advance.)

5. Serve ambrosia in small bowls or wide goblets, with coconut mixture sprinkled on top at the last minute.