Cut citrus fruit into supremes, making sure to reserve juices.
On dessert plates, alternate grapefruit and orange supremes in an outside circle, leaving room in center for bananas.
Combine juices which came out of grapefruit and oranges when you peeled and cut them into supremes, with some flavored syrup.
Peel bananas, cut into thin rounds and center them inside oranges and grapefruit. Drizzle syrup over citrus and bananas and garnish with fresh mint.
Heat wine, water, honey and cheesecloth bag and simmer, uncovered for 20 to 30 minutes or until 1 1/2 cups of liquid remain. Remove and discard cheesecloth.
Use to spoon over citrus, bananas, kiwi, fresh apricots, peaches and nectarines
In a cheesecloth, tie 12 crushed cardamom pods, whole coriander seeds, whole cloves and allspice or anything else you really like.
Recipe Courtesy of �Michelle Urvater