Strawberry and Muscat Wine Soup

Instructions

1. 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. 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. 3

   Pour the orange and Muscat mixture over the strawberries. Serve cold as a dessert.