Spiced Fruit Soup

Makes 4 servings.

Ingredients

• 2 C sugar
• 2 1/2 C water
• 2 T cardamom pods, shells cracked
• 6 star anise, in small pieces
• 3 slices peeled fresh ginger, each about the size of a nickel
• 1/2 vanilla bean, split lengthwise
• 1 pint vanilla ice cream
• 3 T finely chopped candied ginger
• 2 large nectarines or peaches, pitted and thinly sliced
• 2 or 3 plums, pitted and thinly sliced
• 1/4 lb sweet, dark cherries, pitted
• 1/2 pint strawberries, stems removed and halved or quartered if large
• 2 kiwi fruit, peeled, sliced crosswise, and the slices quartered
• 1/4 fresh pineapple, thinly sliced
• 1/2 pint blueberries
• 2 T coarsely chopped mint plus 4 mint sprigs, for garnish

Directions

1. Syrup: In medium saucepan over medium-high heat, combine sugar, water, cardamom pods, star anise, ginger and vanilla bean. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Decrease heat to as low as possible and cook for about 1 hour. Strain the syrup into a medium bowl and discard the solids. (Or, to intensify the flavors, refrigerate the syrup overnight before straining.) You should have about 4 cups.
2. Ice cream: While the syrup is cooking, remove the ice cream from the freezer to soften slightly. Put the ice cream, candied ginger and toasted almonds in a medium bowl and stir to combine thoroughly. Spoon the ice cream back into its container and return to the freezer. Freeze until solid.
3. Soup: One to 2 hours before serving, put the nectarines, plums and cherries into the syrup. This will soften them and give the syrup a reddish color. Just before serving, divide the syrup and fruit mixture among four shallow soup bowls. Divide the strawberries, kiwi, pineapple and blueberries among the four bowls. Sprinkle with chopped mint. Place a scoop of ice cream in the center of each bowl, garnish with a mint sprig and serve.

recipe from: Big City Cooking, 05/21/03