Sorry no photos... my digital camera is on the fritz!
Kudos to Kate for this discovery...
1/3 c brandy
3 Tbsp honey
1 15 oz can lychee fruit, or, (for obvious reasons) 10 fresh lychees
Vanilla Bean ice cream
yields about 4 servings.
1. Peel lychee, cut in halves and get rid of the pits. (if using canned lychee, drain syrup, saving all but 1-2Tbsp, can add it to the sauce).
2. Place fruit, syrup, honey and brandy in saucepan over medium heat.
3. Cook until brandy is reduced and slightly thickened.
4. Serve warm over vanilla ice cream.
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