20 pitted Morello cherries

• 20 small fresh blueberries or
• 20 small frozen blueberries

Place a small rack on a plate

With a skewer, gently enlarge the cherry cavities. Insert a blueberry, stalk side out, so it is flush with the opening of the cherry. Insert the cherry in the cavity of the lychee, letting it bulge slightly out of the fruit, Place on the rack and store in the freezer for 30 minutes.

Meanwhile, in a bowl, sprinkle the gelatin over the fruit syrup and let stand for 2 minutes. Heat the syrup in the microwave oven for about 1 minute or until the gelatin is well dissolved. Set aside in a bowl in the refrigerator for about 25 minutes. Remove the syrup from the refrigerator before it sets. Melt in the microwave oven for a few seconds, if necessary, and stir.

Brush the eyes with the cooled syrup and return to the freezer for 15 minutes. Brush again and refrigerate until serving.

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