Ambrosia

4 large oranges

1 large grapefruit

2 cups grated fresh coconut

½ cup crushed pecans

½ cup fresh orange juice

½ cup confectioners' sugar

Peel the oranges and grapefruit, cutting away all the white pith, then carefully remove the sections from the membranes that surround them and discard any seeds.

Arrange a layer of the mixed sections in the bottom of a large crystal bowl and sprinkle a little of the coconut and pecans over the top. Repeat the layers till the ingredients are used up, ending with a layer of coconut and pecans. Drizzle the orange juice over the top, cover the bowl with plastic wrap and chill well.

Serve in crystal compote dishes and sprinkle top of each portion with confectioners' sugar.

Serves six.

Nutrition values per serving: 290 calories, 16 g fat (9 g saturated), 36 g carbohydrates, 7 g fiber, 3 g protein, 0 cholesterol, 5 mg sodium.

"The Glory of Southern Cooking" by James Villas (2007 Wiley, $34.95)