Fresh Fruit in a Cool Ginger Broth

Name: Fresh Fruit in a Cool Ginger Broth
Yield: 4 servings
Ingredients: An assortment of the freshest fruit available: Some suggestions - blueberries, blackberries, sliced pitted peaches or plums, kiwis peeled and quartered, sliced banana, mango or papaya, star fruit; 1 cup pineapple juice; Juice of 2 lemons; 3 tablespoons honey; 2 tablespoons grated fresh ginger; 1/3 cup Grand Marnier

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Level: Easy

Yield: 4 servings

Level: Easy

Yield: 4 servings

Ingredients

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For the fruit:

An assortment of the freshest fruit available: Some suggestions - blueberries, blackberries, sliced pitted peaches or plums, kiwis peeled and quartered, sliced banana, mango or papaya, star fruit

For the broth:

1 cup pineapple juice

Juice of 2 lemons

3 tablespoons honey

2 tablespoons grated fresh ginger

1/3 cup Grand Marnier

Directions

Since this is an assortment of fruit served in a broth, count on any single piece of fruit yielding 4 portions. Two peaches, for example, would be more than sufficient. Take your time to clean and slice the fruit as neatly as possible. This is a recipe where presentation counts.
The fruits can be cut ahead of time. Sprinkle with lemon juice and cover with plastic wrap and refrigerate until ready.
To make the broth, combine the pineapple juice, lemon juice, honey, ginger and Grand Mariner in a saucepan. Bring quickly to a boil, reduce to a simmer and cook 5 minutes before removing from heat. Cool completely.
When ready to serve, allow 10 to 15 minutes to prepare. Use soup plates with broad, flat bottoms and arrange a mixture of the fruit in a colorful pattern across the bottom of the plate, possibly putting some of the slices in a pinwheel-type arrangements with little mounds of diced fruit or berries in the center. Once you have all the fruit divided among the plates, ladle several tablespoons of the cool broth over the fruit.
There should be just enough broth in each plate to cover the bottom; it should not be soupy. A possible garnish would be a small scoop of sorbet on each plate and perhaps a sprinkling of grated coconut.