1 Papaya, halved, de-seeded and sliced lengthways
6 Slices fresh pineapple
For the sauce:
2 Level tbsp. castor sugar
2 Star anise
2 Passion fruits, halved
To make the sauce:
Put the sugar, star anise and 150 ml (1/4 pint) water in a pan. Heat gently to dissolve the sugar, bring the syrup to boil, and then simmer for about four minutes. Take the pan off the heat and allow the syrup to cool.
Arrange slices of fruit on four plates and spoon the syrup over. Serve each portion with half a passion fruit for spooning over the papaya and pineapple.