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Brooks Tropicals


Lychees in a spiced syrup

Lychee season is so anticipated and so short that you'll often pull over to buy some from a roadside vendor. Whatever you don't eat on the way home can be made into a simple and simply delicious dessert with items from your pantry. This recipe can top waffles, a Latino sweet bread (as shown) or a crusty French bread. Or, of course, by itself this recipe is just grand.


24 lychees
1 cup sugar
1 cup water
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbs vanilla extract

Yield: 4 servings
Prep time: 15 minutes

How to cut lychee


1. Peel the lychees and extract the seed from each. Cut in half.
2. In a medium saucepan over medium-high heat, stir together the sugar and water. Stir until the sugar is dissolved. Bring to a boil and let boil about 10 minutes, or until it becomes slightly syrupy (just under the level of syrupy you want, as it will harden slightly after cooking).
3. Add the cinnamon, nutmeg and vanilla. Remove from the heat. Add the lychees.
4. Set up individual plates with bread. Spoon the lychee mixture over the bread.


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