1 tablespoon grated orange rind
1/3 cup pomegranate juice
1 cup mellow dry white wine (such as Chenin Blanc or Gewurtztraminer)
1 cup crème de cassis
1/4 cup strawberry jam
1 pound firm red Santa Rosa plums (about 10), pitted and cut into wedges
1 pound Bing cherries, pitted
4 large fresh basil sprigs, tied in a bundle with kitchen string
1 pound seedless grapes
1 pound blueberries
1 pound strawberries, washed, hulled, and cut into wedges
1 pint sour cream
2 tablespoons sugar
1/4 cup water
Fresh mint leaves, preferably with flowers, for garnish
FOR THE FRUIT: Combine the pomegranate, juice, rind, white wine, cassis, and strawberry jam in a stainless steel saucepan and bring to a boil. Boil for about 1 minute. Add the plums, cherries, and basil, bring to a strong boil, and boil for about 1 minute.
With a slotted spoon or a skimmer, remove the fruit from the boiling liquid and put it in a bowl. Put the basil back in the cooking liquid and add the grapes. Return to a boil and cook for 30 seconds. Transfer the grapes to the bowl, and add the blueberries and strawberries to the saucepan, with the basil. Return the mixture barely to a boil, remove the fruit, and add it to the bowl.
Drain as much juice from the fruit as you can and return to the saucepan. (You should have approximately 3 cups.) Boil the juice to reduce it to 2 cups, and pour it on top of the fruit, with the basil. Let cool, then remove and discard the basil. (The fruit can be made ahead and refrigerated for several days; serve cool, not cold.)
FOR THE SAUCE: At serving time, combine the sour cream and sugar with the water in a bowl and mix until just slightly liquid.
Spoon about 3 tablespoons of the juices from the fruit onto each plate. Swirl about 1 tablespoon of the sour cream in a design in the juice, using a spoon or the point of a knife. Spoon the fruit into the center of the plates, arranging it attractively. Decorate with mint flowers, if you have them, and leaves, and serve.
Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.
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