syrupy

I’d spend hours basking under the sun, popping one lychee after another into my mouth, indulging in their syrupy goodness.

They’re tart and syrupy, with a fruit flavor that somehow feels more real than real peaches.

Always a moment when the heat is heavy but not unwelcome, when the air feels syrupy and gold, and dinner is less a thing to be cooked than a thing to be assembled.

Cherry is also excellent in savory contexts; I love it in rich gastriques and syrupy reductions, too, balanced with some stock or butter to help it decisively cross the line into savory.

I halved them, added a splash of vanilla, a drizzle of honey, a pinch of sea salt, and roasted them until their edges browned and the juices pooled in syrupy puddles.