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This blog began as a side project when we opened Nook Eatery in 2009. In September 2012 we sold Nook, and sadly it now no longer exists. We have a new blog (see A Good Place to Gather). As always we remain inspired by the ingredients we use and the food we cook. This site remains purely as an archive of our three years at Nook Eatery and the recipes I created.

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Litchi, Leechi, Lychee

It has been hot.  So very, very hot.  I think I would enjoy Summer more if it wasn’t for this relentless Boland heat.  Yet there are so many reasons to love this time of year.  The fruit for one.  I bought boxes of litchis and cherries from our regular fruit hawker several days ago.  And a box of mangoes.  Delicious mangoes that we made our way through very quickly!  But those litchis were still sitting in our fridge by the weekend …  I needed inspiration, and discoverd these.  Litchi, white peach and berry pops by Aran (Cannelle-et-Vanille).  Simply amazing.

Needless to say I immediately started scouring the internet for the perfect frozen popsicle moulds!  If anyone has suggestions please let me know.

Then I stumbled across this recipe for Ginger Pannacotta with Poached Lychees and Madeleines.  Oh my.

I decided to lightly poach the litchis in a mint and ginger syrup, to be bottled and stored in the fridge for future use.  The beauty of this is that once you have used the fruit you can make a refreshing drink by adding the lychee liquid to ginger ale and sparkling water.  Perfect for balmy Summer days.

ingredients

4 cups white sugar
4 cups water
5cm piece of ginger, peeled and thinly sliced
handful fresh mint leaves
2kg litchis, peeled and stoned

  1. Place the sugar and water in a medium saucepan.  Stir over a low heat until the sugar dissolves.  Add the ginger and mint.
  2. Increase the heat and bring to the boil.  Reduce the heat once more and simmer gently for 5 minutes.
  3. Add the litchis and simmer, uncovered, for 5 minutes or until just tender.  Remove the mint leaves and discard.
  4. Remove the litchis and pack into sterilised jars.  Cover with the hot syrup.
  5. Place on lids and secure tightly.  Leave to stand for 12 hours to allow for a seal.
  6. Store in the fridge for up to 2 weeks.

 

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Email: jess.chef@gmail.com

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