I know it's officially winter once I bring my first box of clementines home. They have that great seasonal charm that certain fruit has like rhubarb in the springtime and peaches in the summer. Now I know for a lot of people the word "ambrosia" conjures up visions of canned fruit, marshmallows and fluffy clouds of Cool Whip...which may not be a bad thing. This version is definitely a departure and although I missed the marshmallows a little, my ambrosia was just the thing to brighten up my winter morning breakfast.
I served the ambrosia parfait-style layering the fruit with toasted coconut and a spoonful of the creme fraiche which I perked up with a little honey and a pinch of cardamom.
For 6 servings:
In a large bowl, toss together the pineapple, dried blueberries and clementines. In a small bowl, stir together the creme fraiche, honey and cardamom.
Spoon some fruit into the bottom of a parfait glass, drizzle a couple teaspoons of the creme fraiche dressing over it, sprinkle some coconut over it, and then repeat the layer one more time. Repeat with the remaining ingredients and serve immediately.