Instructions: For the Red Wine And Ginger Syrup: Place the lemon and orange zests, wine, cinnamon stick, sugar, vanilla bean and ginger in a small saucepan and bring to a boil. Reduce the heat to medium and cook until the liquid is reduced by half, 10 minutes. Remove the syrup from the heat. Discard the cinnamon stick and strain the syrup to remove the zest. Let the syrup cool.

For the Fruit: Using a sharp paring knife, peel and section the oranges, reserving the juice, removing the white pith and the membranes between the sections. Cut the sections in half and place in a large bowl. Add the juice to the syrup.

Hull and dice the strawberries into 1/2-inch pieces and add them to the bowl. Peel and dice the pineapple into 1/2-inch or 3/4-inch pieces and add them to the bowl. Chill the fruit for 30 minutes.

Divide the fruit among serving bowls and pour the syrup over the fruit at serving time. Garnish the fruit with the mint.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.