Dates & Lychee Stuffed Toast Recipe By Kamini Patel

Method:

Syrup: To make the syrup, boil all the ingredients together to form a semi thick syrup. Continuously stirring. Once the sugar has dissolved pour the syrup through a sieve to remove all the solid ingredients and once cooled, you can store the syrup in the fridge for up to a week.

Filling: Place the dates, lychees, water, vanilla and cardamom seeds into a pot and bring to a boil. Lower the heat and let the water burn off and smash the remaining pulp into a thick mixture.

For the toast: Layer the filling in between the two slices of toast, like a sandwich. Generously dab butter on both sides of the outside toast (approximately 1 tbsp per toast) and grill on a hot non-stick pan, pressing down on both sides.

Then dip the toast into a plate of syrup, ensuring the entire side is well coated in the fragrant syrup. Grill the sandwich on a hot pan until the syrup caramelises and brulees well on both sides.

Serve this toast with a scoop of ice cream and garnish with dried rose petals, coconut flakes, almond flakes pistachios.