Candied Citrus Fruit Slices
Candied Citrus Fruit Slices
Photographic Print

Zogbaum, Armin
Buy at



La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"


Spiced Red-Wine Fruit Soup with
Candied Orange



Stonewall Kitchen, LLC

"The value of those wild fruits is not in the mere possession
or eating of them, but in the sight and enjoyment of them."

~ Henry David Thoreau

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!


[Flag Campaign icon]







Cellist with Red Wine
Cellist with Red Wine
Art Print

Buffet, Guy
Buy at










Coffee Beans, Vanilla Pods and Cinnamon Sticks
Coffee Beans, Vanilla Pods
and Cinnamon Sticks
Photographic Print

Newedel, Karl
Buy at

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Still Life with Fruit I
Still Life with Fruit I
Art Print

Campbell, Raymond
Buy at


La Belle Cuisine


Spiced Red-Wine Fruit Soup with
Candied Orange

Margaret Fox and Christopher Kump,
Café Beaujolais, Mendocino, CA

Food and Wine Magazine's America's Best Chefs

Food & Wine Books, Editorial Director: Judith Hill,
1995, American Express Publishing Corp.

 Buy new, used, and hard-to-find
books at Alibris!

“Refreshing in the summer, festive around the holidays,
this chilled soup finds a warm welcome any time of year.”

Serves 6

1 small pineapple
6 small seedless oranges
1 1/4 cups sugar, more if needed
1/2 vanilla bean, split lengthwise,
or 3/4 teaspoon vanilla extract
1 star anise (available at Asian markets)
2 tablespoons orange-flavored liqueur,
such as Grand Marnier
1 quart red wine
3 all-purpose pears, such as Bartlett
12 fresh mint leaves or 2 teaspoons peppermint tea leaves,
1 cinnamon stick, 1 teaspoon peppercorns and 1/2 teaspoon
cardamom seeds, all tied together in cheesecloth
4 teaspoons cornstarch
2 tablespoons water
1/2 cup crème fraîche
About 1/4 cup heavy cream
Mint leaves, for garnish (optional)

1. With a large stainless-steel knife, trim off the top and the 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. Cut
each quarter crosswise into 1/2-inch-thick slices and cut enough of
the slices into bite-size pieces to make 1 cup.
2. In a large saucepan of simmering water, scald the oranges for 5 seconds. Drain. Cut the orange with the nicest skin into very thin slices, saving
any juice. Peel the zest from two of the remaining oranges and cut it
into thin strips.
3. Squeeze the two zested oranges. Add enough water to the juice to make
1 1/4 cups and pour into a medium stainless-steel saucepan. Stir in the
sugar and the orange slices with any accumulated juice. Scrape the seeds
from the vanilla bean, if using, and set the seeds aside. Add the bean and
star anise 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 turns translucent and the syrup takes
on a rich amber color, about 1 hour. Add more 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 vanilla bean
4. Meanwhile, peel the three remaining oranges with a stainless-steel knife, removing all the white pith. Working over a bowl to catch the juice, cut
the sections away from the membrane. Put the orange sections in the
bowl. Squeeze the membranes to get all the juice. Stir in the reserved
pineapple and the orange liqueur. Set aside to macerate until ready to
assemble the soup.
5. In another medium stainless-steel saucepan, boil the wine over high heat
until reduced to 2 1/2 cups, about 12 minutes. Peel, halve and core the
pears. Cut them crosswise into 1/3-inch-thick slices. Add the reserved
orange syrup and orange zest and the herb and spice packet to the wine.
Bring to a simmer over moderately low heat. Add the pears and poach
until tender when pierced with a knife, about 5 minutes. With a slotted
spoon, remove the pears.
6. Taste the soup and add sugar if needed. Dissolve the cornstarch in the
water and whisk the mixture into the soup. Bring to a boil over high heat
and boil for 1 minute to thicken. Pour the soup into a glass or stainless-
steel container, add 1/2 teaspoon of the vanilla extract, if using, and let
cool slightly; then refrigerate the soup to chill, at least 2 hours. Squeeze
the herb and spice packet gently and discard it.
7. In a food processor or blender, purée the reserved candied orange slices
and vanilla bean seeds. Add the crème fraîche and the remaining 1/4
teaspoon vanilla extract, if using. Add enough of the heavy cream to
make the mixture just pourable.
8. Put the poached pears in shallow bowls. Scatter the orange sections
and pineapple pieces on top. Ladle the soup into the bowls and top
each serving with a dollop of the orange crème fraîche. Garnish with
a mint leaf, if you like.

Chef’s Tip:  Avoid orange with thick peels. If you’re using organic
oranges, you can skip the scalding in step two.

Featured Archive Recipes:
Chilled Fruit Soup with Poached Apples,
Crispy Croutons, and Cider Ice Cream

Spiced Cherry Soup (Francois Payard)
Warm Apple Cider Soup with Crispy
Apple Turnovers (Charlie Trotter)


Index - Fruit Recipe Archives
Index - Miscellaneous Dessert Recipes
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2012 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: October 18, 2012.