2 cans of peeled, seeded lychees in syrup
½ teaspoon ground cinnamon
1/8 teaspoon ground white pepper
1 cup dry or sweet wine
2 tablespoons cornstarch
½ cup water;
½ cup sour cream
1 tablespoon brandy
1 tablespoon lemon juice
Drain the lychees reserving 1 cup of the syrup.
Puree lychees in a blender or food processor and transfer to a medium-sized saucepan
Add cinnamon, pepper, wine and reserved syrup.
Blend cornstarch and water in another bowl, set aside.
Bring lychee mixture to a boil, stir constantly.
Whisk in cornstarch mixture and cook 1 to 2 more minutes, stirring constantly, until it thickens then remove from heat
In a small bowl whisk sour cream, brandy and lemon juice until blended and whisk into lychee mixture
Refrigerate and serve well chilled