Lychees with pistachios and strawberries in rosewater syrup
The pearly white flesh and lush texture don't survive long, slow cooking; simply set them off with ice-cream, a sweet-sharp syrup, a fragrant mousse, or toss into a curry at the end of cooking.
Ingredients
1 1/2 cups (330g) caster sugar
1 1/2 cups water
1 tbsp lemon juice
2 tsp rosewater
30 lychees, peeled
300g strawberries, hulled and sliced
300g mascarpone
1 tsp vanilla extract
2 tbsp icing sugar, sifted
100g shelled pistachios, toasted and chopped
Method
Place sugar and water in a saucepan and stir over medium heat until sugar dissolves, then bring to the boil and simmer for 5 minutes. Remove from heat and cool to room temperature, then stir in lemon juice and rosewater. Combine lychees and strawberries in a large bowl, pour sugar syrup over and toss gently.
Combine mascarpone, vanilla and icing sugar and beat with a wooden spoon until thick.
To serve
Divide fruit mixture among 6 glasses, drizzle with syrup, sprinkle with pistachios and top with a scoop of mascarpone.
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