Sangria On A Stick

From Rachael Ray

1/2 C granulated sugar
1/4 tsp ground ginger
zest of 1/2 lime
3 C fresh pineapple
2 dried star anise pods
1 1/2 Tbsp white rum
juice of 2-3 oranges (2/3 C)
2 1/2 C dry white wine

Heat a nonstick skillet over medium-high heat. In a medium bowl, combine sugar, ginger and zest. Add the pineapple and toss. Scrape the pineapple into the skillet, add the star anise and cook, without stirring, until the pineapple caramelizes, about 5 minutes. Stir in rum and let the alcohol burn off, about 3 minutes. Remove from heat and stir in orange juice, scraping the bottom of the pan. Let cool. Discard the anise. Puree fruit mixture in a blender. Stir in wine and pour mixture into ice-pop molds. Freeze until solid, about 4 hours.