Adapted from Pastry Chef Alex Asteinza

Yield: 8 servings

• 1 medium pineapple, peeled, diced and core removed
• 2 green apples, peeled, diced and core removed
• 2 papayas, peeled and diced
• 2 mangos, peeled and diced
• 6 passion fruit, scooped
• 4 cups orange juice
• 7 cloves
• 10 allspice berries
• 25 peppercorns
• 2 cups rum (optional)
• 3 vanilla beans, scraped

Garnish

• Seedless grapes
• Bananas

In a large 8-quart pot, place all ingredients and bring to a boil. Reduce to a simmer and cook for about 1 hour. Remove from heat and let cool in the pot. This is very important for infusing the flavors. Purée and strain through a fine mesh. Add scraped vanilla beans and mix well. Refrigerate and serve ice cold. Garnish with grapes and bananas.

Wine Suggestion
1997 Domaine Ogereau Coteaux du Layon St. Lambert Cuvée Prestige (Loire Valley, France)