Litchi Compote with Rose Water

Rating: 4.00 / 5.00 (1 Votes)

Total time: 45 min



Remove peel from lychees over a baking dish, reserving juice. Bring wine to a boil with sugar and juice of one lemon, bubbling for 10 min. Poach the lychees in it for 10 min. Add the rose water and cool everything together. Cut the carambola into thin slices, mix with the compote and fill into bowl.

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