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.
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.
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.
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.
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.
Almost any fruit can be grilled with delicious results. Grilled fruit complements frozen desserts such as sorbet or ice cream. The differences in temperature, texture, and taste are appealing and a great crowd pleaser. Make sure grill is clean, on medium heat and lightly oiled. Some commonly grilled fruits are fig, pineapple, banana, and nectarine or peaches.
Recipe courtesy of Dr. Paul Pechman and Malcolm Stogo