Grapefruit Ambrosia This is a double twist on the standard ambrosia, which is usually made only with oranges or mandarins, and never broiled. Makes 4 - 6 servings
	Ingredients: 2 grapefruit 3 egg whites 1 navel orange 1/8 teaspoon Kosher salt 2 tablespoons Marsala or sweet sherry 1/4 cup shredded coconut 1/3 cup plus 2 tablespoons sugar
	Instructions: 1. Peel grapefruit and orange and cut into sections as in Drunken Oranges Halve the sections crosswise, put in a shallow bowl, and toss with Marsala or sherry and 2 tablespoons of sugar. Set aside for 30 minutes. 2. Turn on broiler. To make meringue, beat egg whites with salt and remaining 1/3cup sugar until peaks form. Drain fruit, put into a 9-inch pie plate in one layer, and toss with half the coconut. Spread meringue over fruit and sprinkle with remaining coconut. 3. Put pie plate under the broiler as far away from the heat source as possible. Broil 1 to 2 minutes or until lightly browned. Turn if necessary to brown evenly.

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