Makes approximately 2 cups

A simple, fragrant compote that lets the natural honey-like sweetness of fresh longan remain the star. It is excellent over pancakes, waffles, oatmeal, yogurt, ice cream or cheesecake.

Ingredients

– 2 cups (320 g) fresh longan flesh, peeled and seeded
– 1/3 cup (113 g) honey
– 1/2 cup (120 ml) water
– 3 strips lemon peel, approximately 2 inches each
– 1 cinnamon stick, approximately 3 inches
– 1 tablespoon (15 ml) fresh lemon juice
– 1 teaspoon vanilla extract
– Pinch of salt

Instructions

1. Prepare the longan

Peel and remove the seeds from the longan.

Leave the fruit whole. Do not chop it; keeping the longan whole preserves the appearance of the original compote.

2. Combine the ingredients

Place the longan, honey, water, lemon peel and cinnamon stick in a medium saucepan.

Place the pan over medium heat.

Stir gently until the honey has completely dissolved.

3. Simmer

Bring the mixture to a gentle simmer.

Reduce the heat to medium-low.

Simmer uncovered for 10–15 minutes, stirring gently every 3–4 minutes.

The longan should become tender and slightly translucent while still retaining its shape.

Do not boil aggressively, as this can cause the fruit to break apart.

4. Finish

Remove the saucepan from the heat.

Remove the lemon peel and cinnamon stick.

Stir in the lemon juice, vanilla and pinch of salt.

Allow the compote to cool for 10 minutes.

The syrup will thicken slightly as it cools.

5. Serve

Serve warm or chilled.

Use approximately 1/4–1/3 cup compote per serving over:

– Pancakes
– Waffles
– Greek yogurt
– Oatmeal
– Vanilla ice cream
– Cheesecake

Storage

Transfer the cooled compote to a clean, covered container.

Refrigerate for up to 5 days.

Longan Tip: Don’t overcook the fruit. The best version has a light syrup surrounding recognizable, juicy pieces of longan rather than turning the entire fruit into a jam.