Spiced Red Wine Fruit Soup with Candied Orange

Directions

1. 1

   FRUITS----------------------------------- 1 sm Pineapple 8 sm Thin-skinned seedless Oranges or tangerines 1 1/4 c Sugar, approximately Half

2. 2

   Using a large sharp knife, trim off the top and bottom of the pineapple and slice off the skin

3. 3

   Using the tip of a vegetable peeler, remove the eyes

4. 4

   Quarter the pineapple lengthwise and core it

5. 5

   Slice each quarter crosswise 1/2" thick, then cut enough slices into bite-sized pieces to make 1 cup

6. 6

   Reserve balance of the pineapple for another use

7. 7

   In a large saucepan of simmering water, scald the oranges for 5 seconds

8. 8

   Refresh under cold running water