Store Six Ambrosia Salad
Share
Store Six Ambrosia Salad
Category
Salads
Ingredients
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons Fustini’s Mango balsamic
- 1/4 cup sour cream
- 1 cup pineapple chunks
- 1/2 cup fresh mango chunks
- 1/2 cup mini marshmallows
- 1/2 cup fresh cherries, pitted and cut in half
- 2 tablespoons toasted coconut
- 3 tablespoons honey glazed pecans, see recipe below
- 2 cups whole pecans, raw
- pinch of kosher salt
- ½ cup honey
- 1 tablespoon Fustini’s 12-Year White balsamic
Ingredients
Honey Balsamic Pecans
Directions
- Whisk the heavy cream in a cold bowl until slightly thickened, approximately 1 minute. Add the powdered sugar and the Mango balsamic, and continue whisking until soft peaks form. Whisk in the sour cream. Fold the pineapple, mango, mini marshmallows, and cherries and fold to combine., Chill for at least 1 hour. To serve, spoon into a nice serving bowl and garnish with toasted coconut and chopped honey-glazed pecans.
- Preheat the oven to 375°,F. Line a sheet pan with parchment and place the pecans on the sheet pan and toast in the oven until browned, 8-10 minutes. Season the pecans immediately with kosher salt. Meanwhile, place the honey into a large pot and bring to a boil over medium high heat stirring frequently with a wooden spoon. Once boiling, add the vinegar carefully and stir to combine. Add the still warm pecans and stir thoroughly. Spread the pecans out in a single layer back on the sheet pan and bake until golden brown and liquid has evaporated. Remove from oven and let cool completely. Separate any pecans that are stuck together gloved hands.