Banana Jam

2 peaches, pitted and cut in half
2 plums, pitted and cut in half
8 Tablespoons chocolate syrup
2 pears, sliced

Peal the bananas and thinly slice or mash with a fork. Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar, vanilla bean, and salt and bring to a boil. Reduce the heat and gently simmer the banana jam until thick, about thirty minutes stirring often. Stir in the banana liqueur and remove the pan from the heat. Leave the vanilla bean in the jam Ð itÕs pretty.
Spoon the jam into three 6-ounce canning jars that have been sterilized. Fill the jars to within one eighth inch of the top. Screw on the lids. Invert the jars for 5 minutes, then reinvert Ð let the jams cool to room temperature.
Store the jam in a cool dark place. Refrigerate the jam once opened; it will keep for several weeks in the fridge.

Grilled Fruit with chocolate sauce

2 peaches, pitted and cut in half
2 plums, pitted and cut in half
8 Tablespoons chocolate syrup
2 pears, sliced

Place peaches and plums skin side up on medium heat Turn at least once, grill until charred with grill marks and tender.

Serve ½ peach, ½ plum in bowl with 2 Tablespoons of Chocolate syrup drizzled over them. Use sliced pears as garnish on the side. Serves 4