Oranges with Trio of Berries in Port Wine with Crème Fraîche

Vanilla Crème Fraîche 1/2 cup heavy cream 1/2 cup sour creamPinch of salt1 teaspoon vanilla extract3 drops lemon juice1 tablespoon fine sugarFruit 1/2 cup Marsala wine or Port wine 1/4 cup sugar 1/2 cup raspberries 1/2 cup blueberries1 cup strawberries, halved3 cups orange juice3 oranges, segmented1 fresh mint sprig, choppedFor crème fraiche: In a medium bowl, combine heavy cream, sour cream, salt, vanilla, lemon juice and sugar. Store at room temperature overnight then refrigerate.For the berries: In a bowl, combine wine and sugar; pour over combined berries. Soak in refrigerator for 3 hours.Heat orange juice in a sauce pan over medium heat until reduced to 1/2 cup. Chill. Combine berries, orange juice and orange segments. Mix well.Scoop into serving dishes and top with crème fraîche and garnish with mint leaves.Serves six to eight.Ami Sananes, The Culinary Experience, Wheeling