Macadamia Stuffed Lychees with Port Wine

3 cups lychees

5 oz cream cheese, softened

5 tbsp glazed or carmalized ginger, finely chopped

5 tbsp macadamia nuts, finely chopped

2 tbsp port wine or brandy

Slice lychees in half lengthwise. Remove the skin and seeds.

To soften ginger, soak in port wine for 30 minutes before chopping.

Mix all ingredients together. Fill lychee halves with the cream cheese mixture.

Arrange lychees on small plates or a platter.

Serves 10 – 12.

Recipe adapted from lycheesonline.com by blog chef Rick Souders