Tuesday, December 11, 2012


1/2 cup water
1/2 cup sugar
1 piece (1 to 2-inches) fresh ginger, peeled and sliced thin
1 tbsp grated orange zest
1 cinnamon stick
3 whole black peppercorns
1/2 tsp vanilla
10 navel oranges, peeled, sectioned
1 can (8-oz) pineapple tidbits in juice
3/4 cup flaked coconut
1/4 cup maraschino cherries

In a small saucepan, over medium heat, bring the water, sugar, ginger, orange zest, cinnamon stick, and peppercorns to a boil; remove from the heat and stir in the vanilla.  Cover and allow to stand for half an hour.

Poor the cooled syrup through a strainer into a small bowl.  Discard remains in the strainer.  Allow to cool completely and refrigerate.

Combine the oranges sections and pineapple tidbits, undrained, in a large bowl.  Gently stir in the chilled syrup.  Spoon into individual servings clear glasses dishes.  Sprinkle the coconut evenly over the tops and then add the cherries. 
Note: This is another of my old Oxmoor House recipe ideas.

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