Wash all fruit, hull strawberries and cut in half. Pit the peaches and cut into sections. Leave the cherries whole with the stems on. Place ½ tablespoon of ginger in cup with jasmine tea and pour boiling water over both.

Heat oil in skillet, add the fruits and half of the orange zest and heat through. Deglaze the panwith the ginger, jasmine tea and balsamic vinegar. Add sugar to the skillet and stir quickly. Distribute the fruit evenly among four bowls and sprinkle the remaining orange zest over top.

Whip the heavy cream until soft peaks form and fold in the remaining fresh ginger. Spoon some cream on top of each of the fruit bowls and sprinkle with powdered sugar. Serve immediately.