I hope everyone is enjoying a beautiful holiday week filled with fun, laughter and a little bit of rest too.
After a very green fall, we were blessed with a snow fall that started on December 23rd and continued through the day on the 25th - the timing could not have been more poetic.
Another 15 cm fell mid-week (that's almost 6 inches for my American friends), and the ski hills beckoned...
Here's a simple and delicious new year's idea that you can serve up as a snack with cottage cheese, ricotta or yogurt. You could also reserve it for dessert with mascarpone.
Lychee is a flavourful fruit native to southern China and Southeast Asia. Underneath its beautiful red bumpy skin, rests a squishy whitish-pink pulp (aril) that surrounds the singular dark brown seed. The aril is the edible part of the lychee and is reminiscent in taste and consistency to peeled grapes.
A small handful of lychees meets an adult's daily requirement of vitamin C and the fruit also contains a host of minerals including: copper, phosphorus and potassium.
Cinnamon Roasted Lychee with Agave
- 16 lychee fruits (peeled and seeded if using fresh or thoroughly rinsed if using canned)
- 1 Tbsp or so fresh ginger, sliced into thin pieces
- 1/2 tsp cinnamon
- 1 tsp agave nectar
Heat oven to 400 F.
Place lychees open side down on a greased baking sheet, spreading the fruit out so that the pieces don't touch. Drizzle lychee with olive oil and cinnamon.
Place lychees in the oven and roast for 15-20 minutes or until the fruit is soft and warm and has achieved some browning around the opening when turned over.
Meanwhile, in a skillet set over low-medium heat, toast ginger with a touch of olive oil until fragrant.
Once lychees are cool enough to handle, place a sliver or two of ginger inside each lychee cavity.
For serving, you can enjoy lychees on their own with a drizzle of agave or serve them over ricotta, cottage cheese, yogurt or mascarpone with a touch of agave, as desired.