500g (1 lb) litchees
125g (4oz) package, cream cheese, softened (or ricotta cheese may be used)
¼ cup fine-chopped glacé ginger
¼ cup fine-chopped pecans (or walnuts)
1 tablespoons port or brandy
In a small bowl, blend together the cream cheese or ricotta and the ginger, nuts and brandy. Peel and remove seeds from 500g (1 lb) litchees. Fill with cream cheese mixture. Chill.
To serve: Arrange on cos lettuce leaf with frosted grapes either as an individual serving or on a platter depending upon its use (as an appetiser, salad, or to enjoy with coffee).
DATE: January 1986
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