Winter Citrus with Whipped Crème Fraîche

Ingredients:
1/2 cup sugar
2 whole star anise or 2 teaspoons pieces
1 cinnamon stick
2 teaspoons whole cardamom pods (green or white)
6 assorted citrus fruit*, peeled, and segmented(squeeze juice left in pulp and reserve that, too, for about 1 1/2 cups juice)
*Suggested citrus fruits are, Cara Cara orange, satsuma, a tangerine, a Meyer lemon, a ruby red grapefruit, and a blood orange.*
1 handful blackberries
1 handful raspberries
3/4 cup crème fraîche

Directions:
In a medium saucepan, combine the sugar, 1/2 cup water, star anise, cinnamon stick, and cardamom pods. Bring to a simmer and cook until the sugar has dissolved and the spices have infused their flavor, about 10 minutes. Add the reserved citrus juice and return to a simmer over medium low heat until mixture has reduced by about half and is syrupy, about 1/2 hour. Strain and reserve the liquid. (Discard the spices.) If not using right away, refrigerate the fruit and liquid, covered.
To serve, beat the crème fraîche to medium peaks. Put a dollop on each of four rimmed plates or shallow bowls. Divide the citrus among the plates, being sure to include a few slices of each kind. Spoon the reduced citrus liquid over and around the fruit.