In a saucepan, simmer 2 cups of water and sugar together until sugar dissolves. Add wine, grapes, cherries, plums, cinnamon stick, mint, and orange zest, and simmer for 30 minutes, or until tender. Remove cinnamon stick, divide into two batches, and puree in a blender, then strain.
Make a series of ⅛-inch-wide vertical cuts in plums and peaches, leaving enough skin at the top to hold each half together. Place each peach or plum half into a single serving bowl, then spread slices out into a fan shape. Spoon soup into bowls, top each with kiwi fruit, cherries, and raspberries and a scoop of vanilla ice cream.