Prepare the fruit and chill in the fridge. Just before serving, in a small saute pan, warm the orange juice, maple syrup, cinnamon and star anise and mix well to infuse their flavors. Remove from the heat and chill in the fridge. Just before serving, arrange the fruit into shallow dessert bowls, drizzle with the chilled syrup and sprinkle with the extra pomegranate seeds. Serve immediately, garnished with fresh mint.
Recipe courtesy of Ching-He Huang