Warm Christmas fruit salad with cinnamon cream

Cut the hard tips of the figs and cut into quarters. Put the figs and cranberries in a stainless steel pan and pour the wine. Let them stand for 30 minutes.

Peel the mango with a peeler and cut the flesh into slices of 2 cm thick of the kernel. Cut the slices into pieces. Also cut the persimmon into pieces and the star fruit into slices.

Clean the orange and grate the orange skin thinly. Peel the orange thick and cut the segments between the skins above the pan, let the juice run in the pan. Spoon the orange slices with the mango, kaki and half of the slices of star fruit through the figs and cranberries in the pan.

Heat the fruit mixture on a gentle heat before reheating until it is hot through and through. In the meantime, whip the cream with cinnamon and sugar in a bowl.

Scoop the fruit into trays without moisture. Boil the moisture until it becomes syrupy. Scoop the whipped cream over the fruit and drop the condensed liquid over it. Garnish with the remaining slices of star fruit.