Ambrosia Terrine

Ambrosia Terrine
Photo by Ray Kachatorian


  • 3 tablespoons sugar
  • Pinch of salt
  • 1 2/3 to 2 cups orange juice
  • 7 large navel oranges
  • 4 (1/4-ounce) envelopes unflavored gelatin
  • ¾ cup pecans, coarsely chopped and toasted
  • 1 (6-ounce) package fresh frozen unsweetened grated coconut, thawed (about 2 cups)

1. Line a 9- x 5-inch loaf pan with plastic wrap, and chill. Peel and section oranges, squeezing membranes and reserving juice in a separate bowl. (Every drop of juice counts.) Mix together orange sections and next 3 ingredients. 2. Combine freshly squeezed orange juice with additional orange jui...

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