Line a deep mould or glass dish with sponge finges, or 2 layers of thinly cut sponge or plain cake to form a shell about 12mm thick. Fold brandied longans into stiffly whipped cream. Fill mould with mixture and chill until ready.
Longan Ice Cream Cake
Ingredients:
1 litre plain ice cream
20 ml sugar
130 g butter
500 ml crushed cornflakes
500 ml pitted, shelled longans
Method:
Ice cream should be fairly soft. Leave ice cream in refrigerator for one or two hours, or microwave briefly. Mix sugar, melted butter and crushed cornflakes in a large bowl. Divide into three portions. Use one portion to line the inside of a 220mm loaf tin. Mix soft ice cream with shelled, pitted and coarsely chopped longans. Spread half of the ice cream mixture over crumb mix, followed by the second portion of crumb mix. Top with remaining ice cream, and crumbs. Cover with a piece of baking foil and freeze until firm.
Ham with Longans
Ingredients:
1 Ham
500ml (2Cups) peeled, de-seeded Longans
Method:
During the last few minutes of browning the ham, cover it with longans. Use toothpicks to fasten longans. The fruit imparts flavour and also serves as a tenderiser. Baked longans are delicious.
Stuffed Longans
Ingredients:
700 Ml (2 1/2 cups) Longans
125g Cream cheese
20 ml Brandy
Method:
Peel and remove seeds from longans. Mix cream cheese and brandy. Fill longans with cheese mixture and arrange on lettuce leaves
on a platter. Serve as an appetizer
Chicken with Longans and Pineapple.
Ingredients:
! whole chicken cut up
2 cups of Longans peeled, de-seeded and cut up
1/2 cup brandy
1 can pineapple
Method:
Place the chicken pieces in a baking dish. Cover the chicken with brandy, longans, and pineapple with the juice. Cook at 375 degrees for 1 1/2 hour. Cover the chicken for the first hour.
