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