Title: Spiced red wine fruit soup with candied orang
 Categories: Desserts, Fruits/nuts, Soups
      Yield: 6 Servings
 
MMMMM---------------------------FRUITS--------------------------------
      1 sm Pineapple
      8 sm Thin-skinned seedless
           Oranges or tangerines
  1 1/4 c  Sugar, approximately
           Half a vanilla bean, split
      1    Star anise pod
      2 tb Orange liqueur
      3 md Pears, such as Bartlett
      4 c  Dry red wine

MMMMM-----------------------BOUQUET GARNI----------------------------
     12    Fresh mint leaves OR
      2 ts High-quality peppermint
           -tea leaves
      1    Cinnamon stick
      1 ts Whole black peppercorns
    1/2 ts Cardamon seeds

MMMMM-------------------------TO FINISH------------------------------
      1 tb Plus 1 teaspoon cornstarch
    1/2 c  Creme fraiche
    1/4 c  Heavy cream (approximately)
           Fresh mint leaves, garnish
 
  1.  Using a large sharp knife, trim off the top and bottom of the
  pineapple and slice off the skin.  Using the tip of a vegetable
  peeler, remove the eyes. Quarter the pineapple lengthwise and core
  it. Slice each quarter crosswise 1/2" thick, then cut enough slices
  into bite-sized pieces to make 1 cup.  Reserve balance of the
  pineapple for another use. 2. In a large saucepan of simmering water,
  scald the oranges for 5 seconds. Refresh under cold running water;
  pat dry. Pick out the orange with the nicest skin. Using a sharp
  knife, cut it crosswise into very thin slices; save any juices. Using
  a vegetable peeler, strip the zest from 3 of the remaining oranges;
  cut it into very thin strips; set aside. 3. Juice the 3 zested
  oranges. Add enough water to make 1 1/4 cups and pour into a medium
  nonreactive saucepan.  Stir in the 1 1/4 cups suage and the orange
  slices and their juices.  Scrape the seeds out of the vanilla bean
  with the tip of a knife and set aside. Add the bean and star anise
  pod to the saucepan and bring to a simmer over high heat, stirring to
  dissolve the sugar. Cover, reduce the heat to low and simmer very
  gently until the white of the orange slices begins to turn
  translucent and the syrup takes on a rich amber color, about 1 hour.
  Add a few tablespoons of water if the syrup thickens too much before
  the slices are translucent. Strain the syrup and add enough water to
  make 3/4 cup.  Reserve the orange slices; discard the star anise and
  the vanilla bean. 4. While the orange slices are cooking, using a
  small sharp knife, peel the remaining 4 oranges, removing all the
  bitter white pith.  Working over a nonreactive bowl, cut in between
  the membranes to release the orange sections. Squeeze the membranes
  to extract all the juice.  Add the cut pineapple and orange liqueur.
  Set aside to macerate until ready to assemble the soup. 5. Peel,
  halve and core the pears. Slice them crosswise 1/3-inch thick. 6. In
  another medium nonreactive saucepan, boil the red wine over high heat
  until reduced to 2 1/2 cups, about 12 minutes.  Stir in the reserved
  orange syrup and orange zest and the bouquet garni (tie all
  ingredients in the listing for the bouquet garnet in cheesecloth
  before using). Bring to a simmer over moderately low heat. Add the
  pears and poach until wine-colored and tender when pierced with a
  knife, about 5 minutes.  Using a slotted spoon, transfers the pears
  to a plate to cool. 7. If desired, add another teaspoon or so of
  sugar to the wine mixture. Dissolve the cornstarch in 2 tablespoons
  of water and whisk into wine. Return to a boil over high heat; boil
  for 1 minute to thicken. Pour the soup into another nonreactive
  container; let cool slightly; then cool completely in refrigerator.
  Squeeze the bouquet garni gently; discard. 8.  In a food processor,
  puree the reserved candied orange slices and 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.