- 50 g coconut sugar
- 1 t orange blossom extract
- 400 g blueberries
- 1 vanilla pod, split
- 1 lemon, juiced
- 200 g litchis, peeled
Heat the sugar and orange blossom extract in a pan. Add half the blueberries, the vanilla pod and lemon juice.
Cook until the sugar has melted, but the berries are still whole. Remove from the heat.
To serve, scatter the raw berries onto a platter, top with the litchis and pour over the cooked berries and juice.
Cook’s note: This fragrant fruit dish can also be used as a pavlova topping.