Recipes, re-invented from cooking shows
Ambrosia Salad
Prep. Time:
Baking Time:
Total Time:
25 mins
15 mins
40 mins
Serves:
6-8 servings
A sophisticated twist on the classic Southern ambrosia salad, featuring seasonal pears, goji berries, Italian meringue, and toasted coconut. This elegant dessert delivers a different flavor experience in every bite.
Chef's Notes
Pear Selection: Choose pears that are ripe but still firm to maintain texture in the salad.
Make-Ahead Tips: The Italian meringue can be made up to 2-3 hours ahead and kept at room temperature for optimal stability. The fruit should be prepared just before serving to maintain freshness.
Weather Considerations: Avoid making Italian meringue on very humid days, as moisture can affect the meringue's stability.
Texture Variation: The beauty of this dish lies in its textural variety - creamy meringue, tender fruit, chewy goji berries, crunchy nuts, and toasted coconut.
Seasonal Substitutions: In summer, try using fresh peaches or nectarines instead of pears. Stone fruits work beautifully with this preparation.
Troubleshooting: If your meringue seems to deflate, it may not have been whipped long enough or the syrup temperature was off. The meringue should hold firm peaks and feel completely cool to the touch.
Ingredients
ITALIAN MERINGUE:
3 large egg whites, room temperature
3/4 cup granulated sugar
1/4 cup water
Pinch of salt
Pinch of cream of tartar
SALAD:
4 ripe but firm pears (Anjou or Bartlett), cored and diced
1/2 cup goji berries
1/2 cup shelled pistachios, roughly chopped
1/2 cup unsweetened coconut flakes, toasted
2 tablespoons fresh lemon juice
1 tablespoon honey (optional, for extra sweetness)
Instructions
ITALIAN MERINGUE:
In a clean bowl of a stand mixer fitted with whisk attachment, place egg whites and cream of tartar. Set aside.
In a small saucepan, combine sugar and water. Attach a candy thermometer to the side, ensuring it doesn't touch the bottom of the pan. Cook over medium-high heat without stirring until mixture reaches 240°F (soft ball stage), about 8-10 minutes.
When syrup reaches 230°F, begin whipping egg whites on medium speed until soft peaks form.
Once syrup reaches 240°F, immediately remove from heat. With mixer running on medium speed, slowly pour hot syrup in a thin stream down the side of the bowl (avoid the whisk to prevent splattering).
Add salt and increase speed to high. Whip until meringue is glossy, thick, and completely cool, about 8-10 minutes. Set aside.
SALAD:
Toast coconut flakes in a dry skillet over medium heat, stirring frequently, until golden brown, about 3-4 minutes. Set aside to cool.
Toss diced pears with lemon juice to prevent browning. Add honey if desired for extra sweetness.
If using very dry goji berries, soak them in warm water for 5 minutes, then drain and pat dry. Fresh or plump goji berries can be used as-is.
ASSEMBLY:
In a large serving bowl or individual dessert bowls, gently combine the diced pears and goji berries.
Using a large spoon or ice cream scoop, dollop generous portions of Italian meringue over the fruit.
Sprinkle with chopped pistachios and toasted coconut flakes.
Serve immediately for best texture, or refrigerate for up to 2 hours before serving.
Ingredients in tiny quantities
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