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Fruit Soup

1 cup orange juice

1/3 cup water

1 ounce or 2-inch knob fresh ginger, peeled and roughly chopped

1 vanilla bean, sliced down the middle horizontally

10 star anise

1 tablespoon apple pectin (optional)

1/2 cup sugar

To make the Fruit Soup: Combine the orange juice, water, ginger, vanilla bean, and star anise in a medium-size saucepan and bring to a boil. Remove from the heat and let sit at room temperature for about 45 minutes. Strain through a fine mesh sieve and return to the saucepan. Combine the apple pectin (if using) and sugar, then whisk into the soup. Return to the heat and simmer, whisking, for 1 minute. Remove the pot from the heat, transfer the soup to another container and chill.

Toasted Nut Tuile

1/3 cup macadamia nuts, cut into quarters

1/4 cup pine nuts

1 cup sugar

1/3 cup water

1/4 teaspoon cream of tartar

1/4 cup finely ground pistachios

To make the Toasted Nut Tuile: Preheat oven to 300 degrees F. Toast the macadamia nuts and pine nuts on a baking sheet in the oven for about 3 to 4 minutes, or until golden brown; cool. Increase oven temperature to 320 degrees F. In a small saucepan over high heat, combine the sugar, water, and cream of tartar. Checking the mixture with a candy thermometer, bring the mixture up to 329 degrees F (165 degrees C). Remove from the heat, pour onto a baking sheet lined with a Silpat, and cool completely. When the mixture is completely hardened, break into chunks and blend in a food processor until it turns to a fine powder. Sprinkle the powder in one even layer with a small sieve into 1 x 3-inch rectangular molds on a baking sheet lined with Silpat. Bake for 5 to 8 minutes, or until the powder melts into a clear liquid. Remove from the oven and while still hot, place two macadamia nuts, three pine nuts, and a sprinkling of ground pistachio on top of each tuile; cool and set aside.

Pineapple Chips

1/2 pineapple (reserved from Fruit Salad)

1/4 cup powdered sugar

To make the Pineapple Chips: Preheat oven to 210 degrees F. Slice the pineapple paper-thin laterally using a professional slicing machine. (If you do not have access to one, you can use a very sharp serrated knife, making slices as thin as possible.) Using a sugar sifter, sprinkle a thin layer of powdered sugar on top of a nonstick baking sheet, or on a regular baking sheet sprayed with nonstick spray; arrange the pineapple slices in one layer. Sprinkle lightly with powdered sugar. Place another nonstick baking sheet on top, or another regular baking sheet that has been lightly sprayed with nonstick spray on the bottom. (This will prevent the pineapple chips from curling during baking.) Bake 2-1/2 hours, or until the chips are completely dry and crispy.

Fruit Salad

6 mandarin oranges

5 blood oranges (or navel oranges can be substituted)

2 grapefruit

1 pineapple (half reserved for Pineapple Chips)

To make the Fruit Salad: Using a sharp paring knife, slice away and discard the peel of the mandarin oranges, blood oranges, and grapefruit, leaving only the flesh of the fruit and no white pith. Cut the citrus fruit into segments by slicing inward toward the center of the fruit on both sides of each segment; set aside. Cut the skin from the pineapple using a long serrated knife, first cutting off the top and bottom, and then slicing down the sides, following the shape of the pineapple, being careful not to remove too much of the flesh. Cut the pineapple in half widthwise and set aside one-half to make the Pineapple Chips. Cut the other half of the pineapple into 1/4‑inch dice, being careful not to use the core; set aside.

How to Plate: Chill ten bowls. On the bottom of each bowl, arrange three pieces of Meyer Lemon Confit in a flower-like pattern. Using a 1 x 3-inch rectangular mold, divide the pineapple dice evenly into each bowl. Remove the mold and arrange the citrus fruit segments in a straight line on top. Place one Toasted Nut Tuile flat on top of the citrus fruit. Spoon about 1/3 cup Fruit Soup around fruit in the