Recipe for July 2009
Stuffed Longans with frosted Grapes
Longan (Dimocarpus longan)
Known as the “little brother” of the lychee because it is a small, less sweet version of the latter, the longan is native to China but is found throughout Southeast Asia. An arguably inferior offshoot of the longan known as mata kuching or cat’s eyes which is indigenous to Southeast Asia can also be found in Malaysia.
The fruit grows in drooping clusters. Fruit is globose, 1/2 to 1 inch in diameter, with thin, brittle, yellow-brown to light reddish-brown rind. The flesh is whitish, translucent, somewhat musky, sweet, but not as sweet as that of the lychee and with less "bouquet". The seed is round, jet-black, shining, with a circular white spot at the base, giving it the aspect of an eye. Popularly eaten raw the longans are a good source of vitamin C and are sometimes also added to sweet and sour dishes for a more complex flavour.
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Ingredients
- 500 gm longans, peeled and seeded
- 125 gm cream cheese
- ¼ cup glaced ginger, finely chopped
- ¼ cup almonds, finely chopped
- ½ tbsp lemon juice
- 300 gm seedless grapes, stalks removed
- 1 egg white
- 1/3 cup caster sugar
Method
- Blend the cheese, ginger, nuts and lemon juice in a small bowl
- Stuff the longans with the cream cheese mixture
- For the frosted grapes, lightly brush the grapes with egg white and dust with a fine coat of caster sugar
- Place grapes on a tray and freeze for one hour before serving
- Serve the stuffed longans with the grapes when ready
Next recipe in August 2009.
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