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1
Since this is an assortment of fruit served in a broth, count on any single piece of fruit yielding 4 portions.
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2
Two peaches, for example, would be more than sufficient.
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3
Take your time to clean and slice the fruit as neatly as possible.
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4
This is a recipe where presentation counts.
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5
The fruits can be cut ahead of time.
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6
Sprinkle with lemon juice and cover with plastic wrap and refrigerate until ready.
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7
To make the broth, combine the pineapple juice, lemon juice, honey, ginger and Grand Mariner in a saucepan.
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8
Bring quickly to a boil, reduce to a simmer and cook 5 minutes before removing from heat.
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9
Cool completely.
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10
When ready to serve, allow 10 to 15 minutes to prepare.
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11
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.
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12
Once you have all the fruit divided among the plates, ladle several tablespoons of the cool broth over the fruit.
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13
There should be just enough broth in each plate to cover the bottom; it should not be soupy.
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14
A possible garnish would be a small scoop of sorbet on each plate and perhaps a sprinkling of grated coconut.
