Strawberry and Muscat Wine Soup

Instructions

1. Cut the oranges into supremes. Squeeze the remaining pulp over a saucepan to get the most juice. Place the supremes in the saucepan. Add the nutmeg, sugar and cardamom. Bring to a boil and simmer gently for 2 to 3 minutes. Let cool, then chill in the refrigerator.
2. Remove the cardamom pods. Wash the strawberries, hull and pat dry. Cut in half and divide among four dessert cups or four soup bowls.
3. Pour the orange and Muscat mixture over the strawberries. Serve cold as a dessert.