Cinnamon Fruit Cups
|Canned unpeeled apricot halves||17 Ounce|
|Lemon juice||1 Tablespoon|
|Cinnamon stick||3 Inch, broken|
|Cardamom seed||1⁄4 Teaspoon|
|Oranges||4 , peeled and sliced|
|Bibb lettuce/Fresh spinach leaves||2 , separated into cups|
|Strawberries||1 Pint, halved|
Place undrained apricot halves in a blender container; cover and blend till smooth.
Pour the apricot puree into a saucepan.
Add sugar, lemon juice, cinnamon, and cardamom seed to the apricot puree.
Bring to boiling, stirring to dissolve sugar.
Cover and simmer 10 minutes.
Strain to remove spices.
Set the sauce aside.
Remove the crown from the pineapple.
(Wrap the crown in clear plastic wrap and chill till serving time.) Cut off the peel from pineapple; remove eyes.
Cut the pineapple into spears, removing the core.
Place the pineapple spears and orange slices in a large bowl; pour the apricot mixture over all, stirring carefully to coat.
Cover and chill several hours.
Arrange lettuce cups on a large tray.
(Leave space in the center of the tray for the pineapple crown.) Arrange pineapple, orange slices, and berries in each lettuce cup.
Drizzle some of the apricot mixture left in the bowl over the fruits.
Cover and chill till serving time.
Garnish each fruit cup with mint.
(Place the reserved pineapple crown on the platter.)