Rosemary Ambrosia

• 1/2 cup sugar
• 1/4 cup water
• 3 tablespoons fresh rosemary leaves
• 4 large naval oranges
• 3 pink grapefruit
• 1 small cored fresh pineapple
• 4 large firm bananas, sliced
• 1/2 cup flaked sweetened coconut
• Rosemary sprigs (optional)

1. Combine sugar, water, and rosemary leaves in a small saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat, and simmer, uncovered, 8 minutes or until slightly thickened. Cool completely. Pour syrup through a wire mesh strainer into a cup; discard rosemary.
2. Peel and section oranges and grapefruit over a large bowl to catch juices. Cut pineapple into bite-sized chunks. Add pineapple and banana to orange mixture. Pour rosemary syrup over fruit; stir gently.
3. Pour fruit mixture into a large, shallow dish; sprinkle with coconut. Garnish with rosemary, if desired.

sugar, water, rosemary, oranges, pink grapefruit, pineapple, bananas, coconut, rosemary

Taken from www.myrecipes.com/recipe/rosemary-ambrosia (may not work)