BUKO LYCHEE JUBILEE

Ingredients:

(850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)medium pear, pared, cut into tidbits and soaked in fruit cocktail syrup(565 g) lychees, drained and each piece cut into 2+ 1 tbsp all-purpose cream, chilledProcedure:

DRAIN pears. Combine with buko, lychees and DEL MONTE Fiesta Fruit Cocktail. Set aside. MIX well all-purpose cream, mayonnaise and condensed milk. Combine with fruit mixture. Chill until ready to serve.

Original Posted: kitchenomics