Sangria on a Stick

Directions

1. 1
   Heat a nonstick skillet over medium-high heat.
2. 2
   In a medium bowl, combine the sugar, ginger and lime zest.
3. 3
   Add the pineapple and toss.
4. 4
   Scrape the pineapple into the skillet, add the star anise and cook, without stirring, until the pineapple caramelizes, 5 minutes.
5. 5
   Stir in the rum and let the alcohol burn off, about 3 minutes.
6. 6
   Remove from the heat and stir in the orange juice, scraping the bottom of the pan; let cool.
7. 7
   Discard the anise.
8. 8
   Puree the fruit mixture in a blender.
9. 9
   Stir in the white wine and pour the mixture into icepop molds.
10. 10
    Freeze until solid, about 4 hours.