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1
Place bananas in freezer to chill 10 minutes.
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2
Bring sugar and 1/2 cup water to simmer in heavy small saucepan over medium heat, stirring until sugar dissolves.
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3
Beat egg yolks in small bowl to blend.
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4
Gradually whisk hot syrup into yolks.
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5
Return mixture to same saucepan and stir over low heat just until bubbles appear at pan edge and mixture thickens slightly, stirring constantly, about 2 minutes.
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6
Pour yolk mixture into processor.
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7
Add fresh lemon juice, salt and ground ginger.
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8
Peel cold bananas and slice.
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9
Add to processor bowl.
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10
Puree until smooth.
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11
Immediately transfer custard to ice cream maker and freeze according to manufacturer's instructions.
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12
Transfer to container and freeze.
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13
(Sorbet can be prepared 2 days ahead.
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14
Store in freezer.)
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15
Bring 1 cup water and 1 cup sugar to boil in heavy small saucepan over medium heat, stirring until sugar dissolves.
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16
pour into processor bowl and cool.
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17
Combine remaining 1 cup water, apricots and wine in heavy medium saucepan.
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18
Cover and cook over medium-low heat until apricots are very tender, stirring occasionally, about 25 minutes.
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19
Add mixture to syrup in processor.
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20
Add ginger and salt and puree.
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21
Cool.
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22
Transfer apricot mixture to ice cream maker and freeze according to manufacturer's instructions.
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23
Transfer sorbet to container and freeze.
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24
(Can be prepared 2 days ahead.
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25
Store in freezer.)
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26
Bring sugar and 1/2 cup water to boil in heavy small saucepan over medium heat, stirring until sugar dissolves.
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27
Cool.
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28
Puree diced kiwi in processor.
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29
Set aside 1 cup puree.
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30
Strain remaining puree through fine sieve.
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31
Combine both purees and syrup in ice cream maker and freeze according to manufacturer's instructions.
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32
Transfer to container and freeze.
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33
(Sorbet can be prepared 2 days ahead.
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34
Store in freezer.)
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35
Puree all ingredients in processor.
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36
Strain through fine sieve.
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37
(Can be prepared 2 days ahead.
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38
Cover and refrigerate.)
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39
Spread Raspberry Coulis in center of each dessert plate.
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40
Arrange 1 scoop of each sorbet on sauce.
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41
Garnish with fresh fruit if desired and serve.
