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Brookfarm Poached Palm Sugar Berries

Anyone can cook this delicious warm-weather treat and everyone will love it too.

Brookfarm Poached Palm Sugar Berries

Serves 4 as a dessert

 

12 fresh lychees

2tbsps Brookfarm Macadamia Oil infused with Lemon Myrtle

50g (1.5oz) unsalted butter

300g (10oz) grated palm sugar (jiggery)

600g (20oz) fresh berries, such as blueberries, raspberries, blackberries or mulberries

a squeeze of lime or lemon juice

1 kaffir lime leaf

1 vanilla bean, split lengthways

cream or ice cream to serve (optional)

 

Peel the lychees. Cut a small slit in one side of each lychee and gently remove the stone.

Melt the oil and butter and sugar in a frying pan over medium-high heat until the butter bubbles and the sugar liquefies. Add the berries and lychees and toss quickly to coat.

Add 250ml (1 cup) water, the lime juice, kaffir lime leaf, vanilla bean and a pinch of salt. Reduce the temperature and simmer for about 2 minutes or until the berries are tender but not mushy.

Poached palm sugar berries can be served warm or cold with cream or ice cream, if desired.

 

Click here for your complimentary Brookfarm cookbook MiNDFOOD readers.

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