Spiced Red Wine Fruit Soup With Candied Orange

Ingredients

1 pineapple
8 skinned seedless
250 gr sugar
1 star anise pod
30 ml orange liqueur
3 pears
950 ml dry wine
13 mint leaves
1 gr high-quality peppermint
1 cinnamon stick
3 gr black peppercorns
1/2 cardamon seeds
3 gr cornstarch
120 gr creme fraiche
60 ml cream
1/4 crosswise
250 gr reserve balance of the pineapple for another use
3 slices remaining oranges
3 zested oranges
300 gr suage
160 gr reserve the orange
4 oranges
30 ml water

Instructions

vanilla bean seeds. Add the creme fraiche and blend. Thin with the heavy cream to a semi-liquid consistency. 9. To assemble the soup: Place the poached pear slices in chilled shallow bowls or rimmed soup plates. Scatter the orange sections and pineapple pieces evenly on top. Ladle 0.25-cup of the soup over each serving. Place a dollop of the creme fraiche mixture in the center of each bowl and garnish with a mint leaf. Makes 6-8 servings. NOTE: If you buy organic oranges or tangerines, you don't need to follow the scalding procedure in Step 2.