Charred Ambrosia With Toasted Coconut And Marshmallow Crème

• 1/2 cup plus 1 Tbsp. sugar, divided
• 1 fresh pineapple, peeled, cored, and cut into 3/4-inch-thick rings
• 2 oranges, peeled and cut into 3/4-inch-thick rounds
• 2 red grapefruit, peeled and cut into 3/4-inch-thick rounds
• 3 pasteurized egg whites
• Pinch of kosher salt
• 1 (7-oz.) jar marshmallow creme
• 1 cup whole red maraschino cherries, drained and rinsed
• 1 1/4 cups unsweetened flaked coconut, toasted

1. Heat a cast-iron skillet over medium-high heat. Sprinkle 5 Tbsp. sugar on both sides of pineapple rings and next 2 ingredients. Place fruit slices in skillet in batches, and cook 30 to 45 seconds on each side or until caramelized. Cool completely on a wire rack in a jelly-roll pan (about 10 minutes).
2. Meanwhile, beat egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Beat one-third of marshmallow creme into egg white mixture; repeat 2 times with remaining marshmallow creme, beating until smooth after each addition.
3. Coarsely chop fruit. Stir together chopped fruit and cherries in a large bowl. Spoon into individual bowls or glasses. Dollop with marshmallow creme mixture. If desired, brown mixture using a kitchen torch, holding torch 2 inches from marshmallow creme mixture and moving torch back and forth. Top with toasted coconut.
4. To broil in oven, place half of chopped fruit in an 11- x 7-inch broiler-safe glass baking dish; top with cherries and 1 cup toasted coconut. Add remaining fruit, and spread marshmallow creme mixture over top. Broil 1 minute with oven rack 8 to 9 inches from heat. Remove from oven, and sprinkle with remaining 1/4 cup coconut.

sugar, pineapple, oranges, red grapefruit, egg whites, kosher salt, marshmallow crueme, whole red maraschino cherries, coconut

Taken from www.myrecipes.com/recipe/charred-ambrosia-toasted-coconut-marshmallow-creme (may not work)