Ingredients

• Fresh mango, pureed (2 3/4 cups)
• 1 1/2 cups hot water
• 1 cup sugar
• 1/2 teaspoon lemon juice
• Use fresh if available - Dried are also good
• Port
• Zest from 1 lemon
• 1 pineapple
• 1 cup orange juice
• 1/2 cup dark brown sugar
• 1 bunch bananas
• 1 cup orange juice
• 2 tablespoons lime juice
• 4 tablespoons molasses
• Pinch of salt
• Nectarines or peaches
• Salt, optional
• Olive oil
• Dark brown sugar

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Instructions

1. For the sorbet: Combine water, sugar and lemon juice in saucepan over low heat. Stir until sugar is completely dissolved -- DO NOT BOIL. Remove from heat. Pour Mango puree and sugar mixture into sorbet freezer. Set timer to 15 minutes, or follow the freezer directions. Batch is finished when mixture firms up and looks fluffy.
2. For the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes. These can be served poached or lightly grilled.
3. Peel, core, and slice pineapple. Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken. Stir to avoid burning. Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side.
4. For the banana: Cut bananas lengthwise and place in baking tray. Combine orange juice, lime juice, molasses and pinch of salt. Simmer for a few minutes. Pour mixture over bananas, covering fruit and then grill. Turn over gently about 2 minutes per side.
5. For the nectarines or peaches: Pit and cut fruit in half. Lightly salt fruit if not sweet. Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces. Grill 3 to 4 minutes per side.