Lychees with pistachios and strawberries in rosewater syrup

all details

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.

Lychees with pistachios and strawberries in rosewater syrup
Photo: Natalie Boog

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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  • Cuisine - Modern Australian
  • Course - Dessert

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