Bulging Eyes (Lychees Stuffed with Blueberries and Cherries)   

Name: Bulging Eyes (Lychees Stuffed with Blueberries and Cherries)
Prep time: 20 min
Total time: 20 min
Yield: 20 eyes
Ingredients: 20 pitted Morello cherries; 20 small fresh blueberries; 20 canned lychees, drained and pitted; 1 teaspoon (5 ml) powdered gelatin; 2/3 cup (150 ml) Morello cherry syrup

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Preparation 20 min
Chilling 25 min
Freezing 45 min
Makes 20 eyes

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

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Ingredients

- 20 pitted Morello cherries  
- 20 small fresh blueberries
- 20 canned lychees, drained and pitted  
- 1 teaspoon (5 ml) powdered gelatin
- 2/3 cup (150 ml) Morello cherry syrup

Preparation

- Place a small rack on a plate
- With a skewer, gently enlarge the cherry cavities. Insert a blueberry, stalk side out, so it is flush with the opening of the cherry. Insert the cherry in the cavity of the lychee, letting it bulge slightly out of the fruit, Place on the rack and store in the freezer for 30 minutes.
- Meanwhile, in a bowl, sprinkle the gelatin over the fruit syrup and let stand for 2 minutes. Heat the syrup in the microwave oven for about 1 minute or until the gelatin is well dissolved. Set aside in a bowl in the refrigerator for about 25 minutes. Remove the syrup from the refrigerator before it sets. Melt in the microwave oven for a few seconds, if necessary, and stir.
- Brush the eyes with the cooled syrup and return to the freezer for 15 minutes. Brush again and refrigerate until serving.

Bulging Eyes (Lychees Stuffed with Blueberries and Cherries)

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