Warm Exotic Fruit Salad

To prepare the sorbet: Mash the banana and mango to pulp. Combine with the pineapple and mint sprigs in a large saucepan or pot. Split the vanilla bean and scrape the seeds into the mixture; drop in the pods. Add the remaining ingredients and bring to a boil over medium-high heat. Remove from heat; let cool. Pick out the mint sprigs. Cover with plastic wrap and refrigerate overnight. The next day, pick out the vanilla bean pods. Put in an ice cream maker and freeze according to manufacturer's directions. Store in a sealed container in the refrigerator until ready to use.

To make the tuiles: Preheat the oven to 350 F. Line a baking sheet with parchment paper. Trace a large maple leaf on a piece of 1/8-inch-thick cardboard and cut it out to make a stencil. Trim the edges of the stencil square around the cut-out design.

In a large bowl, beat the sugar and butter together until light and fluffy, scraping down the sides of the bowl as necessary. Stir in the egg whites, then gradually stir in the flour until it is fully incorporated. Fold in the sesame seeds. Place the stencil at one corner of the prepared baking sheet and spread the batter as thinly as possible within the stencil. Lift and repeat to use all the batter; you need four leaves, but want to allow for breakage. Bake the tuiles for 3 to 5 minutes, or until just golden. Remove with a spatula while still warm and drape over large glasses or bowls to curve; let cool. Set aside. If the tuiles become too firm to curve, return the pan briefly to the oven to warm them.

To prepare the shortcake: Preheat the oven to 350 F. Line a baking sheet with parchment paper. Sift the salt and baking powder with the flour; set aside. Combine the egg yolks and sugar in a bowl and beat with electric mixer on medium-low speed until the sugar has dissolved. Place the bowl over a pan of barely simmering water and whisk until the mixture thickens enough to form a ribbon when drizzled back upon itself (about 10 minutes). Remove from heat; whisk in the butter, a piece at a time. Gently fold in the flour until completely blended. Spread out onto a lightly floured surface until 3/8-inch thick. Cut into 3-1/2-inch circles. Place on the prepared baking sheet and bake 10 minutes, until golden. Remove and set aside.

To prepare the pineapple: Preheat the oven to 350 F. Cover a baking sheet with a large piece of aluminum foil. Peel and clean the pineapple, removing the eyes. Cut out the core. Split the vanilla beans and scrape out the seeds. Pack the pods and scraped seeds in the hole left by the core; pack the hole from both ends with softened butter. Stand the pineapple on a baking sheet and cover or sprinkle with the passion fruit pulp, rum, banana pulp, pepper, ginger, cinnamon, clove, and water. Cover with foil, seal, and bake 1 hour over medium heat. The pineapple may be prepared to this point early in the day and reheated before service.

Remove the pineapple and set aside. Pour the pan juices into a saucepan and add the water. Reduce by one third over medium heat. Remove the vanilla beans and cut the pineapple vertically into 8 slices. Place the slices in a large non-stick saute pan with the butter and brown sugar; cook over medium-high heat until the pineapple is golden brown and glazed.

To serve: Lightly dust the tuile maple leaves with confectioner's sugar. Place a piece of shortcake in the center of each dessert plate. Place 2 pieces of hot pineapple on opposite sides of the shortcake on each plate. Place mango, papaya, and kiwi strips on the other two sides of each shortcake. Drizzle the pineapple and plates with the sauce. Place a large quenelle of sorbet on each shortcake and top each sorbet quenelle with a tuile maple leaf.