Winter Ambrosia

Happy New Year! One year ago today I started this blog and it has brought me an incredible amount of satisfaction in my life. Thanks to all of you who have become followers, fans on facebook, and who send me such nice comments and emails. Of course, I must also thank my guestbloggers who make my life much easier and who teach me so much.

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:

4 cups cubed pineapple (about 1 medium)

1/2 cup dried blueberries

4 clementines, peeled and segmented

1/2 cup creme fraiche

1 tablespoon honey

1/4 teaspoon ground cardamom

1 cup unsweetened flaked coconut, toasted

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.