Banana Orange Ambrosia

This is a recipe that caught my eye about 35 years ago when I was on holidays down at Siesta Park, a beautiful little holiday spot on the south west coast, just down from Busselton. We had been staying at the caravan park there and I was reading the paper while waiting for the men to come home from fishing off the coast. Hoping that we would be having jewfish for tea, I thought that I would make this for dessert seeing it was such an easy recipe. So glad that I did as it is just lovely to finish off a summer meal with this lovely fresh summery dessert.

PREPARATION:

4 oranges
2 bananas
1/2 cup dessicated coconut
2 tablespoons sugar
1 tablespoon sweet sherry

Peel the oranges and cut crosswise into think slices, removing seeds and pith. Then peel the bananas and flute them by running the prongs of a fork down them before slicing them crossways about 70 mm thick. Arrange alternate layers of oranges and banana slices in a shallow serving dish, sprinkling each layer with sugar. Use orange slices for the bottom and the top layers. Sprinkle with the sherry and coconut and chill for one hour. Serve with whipped cream. So delicious and simple.