Ingredients Weight Measure
Blood oranges, ripe, peeled and segments removed 8 ea.
Honeydew melons, medium, scooped out with small melon baller 2 ea.
Cantaloupes, medium, seeded and scooped out with small melon baller 2 ea.
Mangoes, peeled and diced small 8 ea.
Pineapples, medium, peeled and diced small, reserve 1" slice, unpeeled, and 4 leaves for garnish 2 ea.
Navel oranges, peeled and segments removed 4 ea.
Limes, peeled and segments removed 4 ea.
Limes, juice of 8 ea.
Mint, fresh, chopped 4 tsp.
Coconut, fresh 1/2 ea.

Blood Orange Sorbet

Ingredients Weight Measure
Water 1/4 cup
Granulated sugar 1/4 cup
Blood oranges, juice of 6 ea.


Ingredients Weight Measure
Egg yolks 16 ea.
Granulated sugar 1-1/2 cups
Coconut milk 1-1/2 cups
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.


  1. For the Fruit, place blood orange segments in a small container, cover and put in the refrigerator. Combine the rest of the fruit in a large bowl with the mint and lime juice. Cover and place in the refrigerator.
  2. For the Blood Orange Sorbet, combine water and sugar in a small pan and heat on low to dissolve the sugar.
  3. Add the mixture to the juice of the blood oranges a little at a time, while tasting until it has desired sweetness.
  4. Pour the juice mixture into a bowl and place in the freezer, stirring occasionally until sorbet is frozen to the desired consistency. (If using an ice cream maker, pour the juice into the machine and follow the manufacturer's specifications).
  5. For the Sabayon, fill a medium-sized saucepan with an inch of water and bring to a simmer.
  6. Combine all ingredients into a stainless steel bowl that will fit into, but not fall into, the saucepan of water.
  7. With a wire whisk, whip the ingredients together and then place atop saucepan, making sure the water is not touching the bowl. Whisk until the mixture is greatly increased in volume and has taken on a lighter color, approximately 15 minutes.
  8. To assemble, take unpeeled pineapple slice and remove the inside, leaving only the skin intact. Place 4 pineapple leaves fanned out on the back of serving plate. Place pineapple slice in the center of the plate. Place coconut half atop the pineapple and tilt forward. Add the blood oranges to the fruit mix and toss together. Place fruit inside the coconut and spilling out onto the front of the plate. Spoon sabayon onto and around fruit. Place a small scoop of the sorbet on the fruit inside the coconut and garnish with lime twists or fresh mint leaves. Serve immediately.

Yield: 12-20 servings