2stalks lemon grass, bruised1 pandanus leaf, knotted1vanilla bean, sliced lengthways¼ cupcaster sugar1½ cupswater650 gmlychees, peeled250 gmcherries, pitted and halved1white guava, peeled, cut into wedgesTo serve:vanilla bean or coconut ice-cream, optional
Place lemongrass, pandanus leaf, scraped seeds of 1 vanilla bean and bean, caster sugar and 1½ cups water in a small saucepan and stir over low heat until sugar dissolves. Boil syrup until reduced by half, then set cool.
Place lychees, cherries, guava and syrup in a bowl, combine well and refrigerate until chilled. Divide fruit and syrup among bowls and serve immediately, with ice-cream, if using.