FEEDS: 4-6

WHAT YOU’LL NEED:

• ½ C. granulated sugar
• 2-3 strips of fresh lemon and orange zest
• juice of ½ a lemon and ½ an orange
• 1 banana, peeled and sliced
• ½ fresh pineapple, peeled and sliced into chunks
• ½ cinnamon stick
• 6 cloves
• 6 black peppercorns
• 1 bay leave
• 1 vanilla bean, sliced in half lengthwise
• ½ C. water
• 1 bottle chardonnay

LET'S COOK

Place all the ingredients in a pot, bring to a boil, lower the heat and simmer for about an hour. Let it cool down, cover and refrigerate overnight. Strain the solids from the liquids. Serve a small amount of the wine soup in a fancy glass as an aperitif or between dinner courses as a palate cleanser. It’s great served cold in the summer. Or, serve it warm in a nice demitasse in colder weather.

MORE IDEAS:

After you strain the fruits out, remove the spices and vanilla bean and use the remaining fruits as a topping for ice cream.