Baked Ambrosia In A Cup

Makes 4 servings
Prep Time: 25 min
Baking Time: 20 min

Ingredients:

• 4 - large oranges
• 2 - cups fresh pineapple chunks*
• 1/4 - cup firmly packed brown sugar
• 2 - Tablespoons honey
• 1/4 - cup sweetened flaked coconut
• Pomegranate seeds or quartered maraschino cherries

Directions:

Preheat oven to 350°F.

1. Cut oranges in half crosswise. Remove fruit carefully with small serrated knife. Cut orange into pieces.
2. In a medium bowl, toss together orange pieces, pineapple, brown sugar and honey. Spoon into orange cups.
3. Place filled cups into ungreased 15x10x1-inch jelly-roll pan. Bake for 15 minutes.
4. Sprinkle with coconut. Continue baking for 5 to 10 minutes until fruit is heated through and coconut is lightly.
5. Sprinkle with pomegranate seeds or maraschino cherry pieces.

*Substitute 2 cups canned pineapple chunks or 2 (8-ounce) cans pineapple chunks.

Alan's Kitchen Tips:

• To loosen fruit, push thumb down gently in a circular manner between fruit and peel. Continue pushing thumb in same manner around fruit until fruit can be removed from peel.
• Place small square of aluminum foil around outside of peel before filling orange cup to prevent juices from coming out when ambrosia is baked in conventional oven. Remove aluminum foil before serving.
• For make ahead, prepare orange cups and fruit mixture ahead of time. Just before serving time, fill orange cups and bake as directed above. Place small square of aluminum foil around outside of peel before filling orange cup to prevent juices from coming out when ambrosia is baked.

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