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.
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.
This is another of my old Oxmoor House recipe ideas.
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