Spiced Red Wine Fruit Soup With Candied Orange

Ingredients

1 pineapple
8 skinned seedless
1 1/4 c sugar
1 star anise pod
2 tb orange liqueur
3 pears
4 c dry wine
13 mint leaves
2 ts high-quality peppermint
1 cinnamon stick
1 ts black peppercorns
1/2 cardamon seeds
1 teaspoon cornstarch
1/2 c creme fraiche
1/4 c cream
1/4 crosswise
1 cup reserve balance of the pineapple for another use
3 slices remaining oranges
3 zested oranges
1 1/4 cups suage
3/4 cup reserve the orange
4 oranges
2 tablespoons 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 1/4-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.