Lychees, lychees, lychees. If you haven’t tried them now is the time. Lychees have an unusually bumpy/prickly peel that hides their sweet, juicy fruit that surrounds a ruby lacquered pit. I had never seen them before I stumbled across them in A-one grocery store years ago. But once I tasted their sweetness I was sold.
So you can imagine my delight when Oakley over at Frieda’s Produce offered to send me some. I couldn’t wait to dig in.
But then I got to thinking, what type of recipes use lychees? I had only eaten fresh lychees. Could I use them in a dessert for a luncheon with some food blogger friends?
My cursory search on the web pointed me to drinks and sorbets. Good thoughts but not what I was looking for. Then I remembered that Cathy from She Paused for Thought wrote a comment on my mango and cherry clafloutis about using lychees instead of mangoes. It’s good to know a friend who has traveled extensively and will eat just about anything…once. I was sold.A word of advice, make sure you buy twice the amount of lychees than the recipe calls for, I peeled one for the recipe and one for me.
- 1¼ cup whole milk
- 1/3 cup sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- ½ cup all-purpose unbleached flour
- ½ cup toasted coconut
- 16 lychees peeled and pitted
- 16 or so dark sweet cherries, halved and pitted
- Heat oven to 350
- Peel and pit lychees
- Slice and pit cherries
- Place first six ingredients in blender and puree (about 30-60 seconds)
- Place lychees on bottom of pie pan
- Arrange cherries on top of lychees
- Gently pour mixture over lychees and cherries
- Sprinkle coconut on top
- Bake 20-30 minutes To test insert toothpick into middle of clofloutis if it comes out clean it's done