Fruit Soup With Spice Broth

Recipe Ingredients

1		Vanilla bean - halved lengthwise
1		Fresh ginger 1/4"-thick
1		Star anise - crushed
1		Cinnamon stick - (2" long)
		(or 1/2 tspn ground cinnamon)
1/2 cup	99g / 3.5oz	Sugar
4 cups	948ml	Water
		Juice of 1 orange - (abt 1/2 cup)
1		Mango or papaya - (1 lb) - pitted, peeled,
		And cut into 1/4" dice
2		Kiwi fruits - (8 oz) - peeled, and
		Cut into 1/4" dice
1 cup	237ml	Red berries (such as raspberries, red
		Currants, wild strawberries or small
		Strawberries) - halved
1/2		Pineapple - peeled, cored, (medium)
		And cut into 1/2" dice
		Garnish
		Fresh mint - (optional)

Recipe Instructions

Combine vanilla bean, ginger, star anise, cinnamon stick (or cinnamon, if using), sugar, water and orange juice in a 4-quart pot with a tight-fitting lid. Bring mixture to a slow simmer over medium-low heat. Cover pot and simmer mixture 5 minutes. Remove from heat and let stand 1 hour.

Remove and reserve vanilla bean. Strain syrup through a fine sieve into a large bowl; discard ginger, star anise and cinnamon stick. Scrape the seeds from each half of the vanilla bean and stir into the strained syrup. (Do not discard vanilla bean. Place dry bean in sugar to make vanilla sugar.)

Stir mango, kiwis, berries, and pineapple into syrup and refrigerate 2 hours. (Can be made ahead. Cover and refrigerate up to 4 hours.)

Divide soup among six chilled serving bowls. Garnish with mint, if desired.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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