While I would have been perfectly happy with a bunch of cinnamon rolls for breakfast, I thought it might be nice to have some options, including fruit. And since I almost always make the same fruit salad, I wanted to try something different.

This fruit salad is simple to make and perfect for guests, because you have to make it the night before. Then you just toss in the pomegranate seeds in the morning and serve.

Don’t be alarmed by the scent of the star anise while you’re cooking the syrup — the spices and lemon rind add a little extra something, but it’s not overpowering. The syrup just makes the whole thing come together.

Also, this fruit salad is really pretty. That’s important.

Winter fruit salad (Adapted from Smitten Kitchen, serves 6-8)
4 cups water
3/4 cup sugar
3 star anise
1/2 of a vanilla bean
8 dried Turkish apricots
4 dried figs
4 2-inch long pieces lemon zest (peeled with a vegetable peeler), preferably from a Meyer lemon
Juice of the lemon
3 firm Bosc pears
1 firm tart apple (I used Granny Smith)
Seeds from half a pomegranate (or just get a package of pomegranate seeds and use as much of that as looks good)

Using a sharp knife, split the vanilla bean in half lengthwise. Pour the water into a medium saucepan, then stir in the sugar, star anise, vanilla bean and lemon zest.

Bring the water to a boil, stirring as the water heats to dissolve the sugar, then let the syrup cool for a few minutes.

Cut the apricots in half and cut the figs into quarters. While the syrup is still hot (but not boiling), stir in the cut figs and apricots and let them sit in the syrup while it cools completely.

As the syrup is cooling, peel and core the apple and pears, then slice them into thin lengthwise slices. Put the slices in a bowl and squeeze the juice of the lemon you used for the zest over the top, then stir to coat.

When the syrup is cool, pour it (with everything in it) over the pears and apple slices. Cover the bowl with plastic wrap and put it in the fridge overnight.

The next morning, use a slotted spoon to scoop the fruit into a serving bowl. You can remove the vanilla beans, lemon peels and star anise if you want to, or leave them in for fanciness. Sprinkle the pomegranate seeds over the fruit and serve cold.