Mango Sorbet With Grilled Fruit
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
58
Spice
59
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 cups
Water (hot)1 cup
Sugar1 tsp
Lemon Juice1
Port1 cup
Orange Juice1 bunch
Banana2 tbsps
Lime Juice4 tbsps
MolasseDirections:
1
Stir to avoid burning
2
For the sorbet: Combine water, sugar and lemon juice in saucepan over low heat
3
Stir until sugar is completely dissolved -- DO NOT BOIL
4
Remove from heat
5
Pour Mango puree and sugar mixture into sorbet freezer
6
Set timer to 15 minutes, or follow the freezer directions
7
Batch is finished when mixture firms up and looks fluffy
8
For the figs: Place figs in saucepan and cover with port and zest from 1 lemon and simmer for 15 minutes
9
These can be served poached or lightly grilled
10
Peel, core, and slice pineapple
11
Combine orange juice and dark brown sugar in saucepan and simmer on low heat until mixture starts to thicken
12
Brush on pineapple slices and grill lightly until grill marks appear, about 2 minutes per side
13
For the banana: Cut bananas lengthwise and place in baking tray
14
Combine orange juice, lime juice, molasses and pinch of salt
15
Simmer for a few minutes
16
Pour mixture over bananas, covering fruit and then grill
17
Turn over gently about 2 minutes per side
18
For the nectarines or peaches: Pit and cut fruit in half
19
Lightly salt fruit if not sweet
20
Lightly brush olive oil and toss fruit in bowl with dark brown sugar covering all surfaces
21
Grill 3 to 4 minutes per side