This was the fruit salad I served at the Shop Brew on September 18th. Very tasty and a great way to use a slightly under ripe mango!

Ingredients
1	large slightly ripe Mango
5	ripe Nectarines
1	Orange, juiced and zested
1/2	Lime, juiced
2 Tbsp	Unsalted Butter
3 Tbsp	Brown Sugar
1 Tsp	ground Nutmeg
pinch	Salt
2 Tbsp	"Rainwater" Meadeira (optional)

Peel the mango and cut into chunks.

Slice the nectarines, with the skin on, and cut into chunks.

Heat a heavy bottomed saucepan over a medium flame and melt the butter.

Add the sugar, salt and nutmeg and stir constantly to avoid burning, until the sugar melts slightly.

Add the orange juice and stir some more.

Add the mango chunks and toss to coat.

Simmer in the sugar sauce for 5 minutes, tossing a few times, until mango chunks start to soften.

Add the nectarines and stir to combine.

Continue to simmer for 4 to 5 minutes more.

Remove from heat and cool.

Pour up into a large glass bowl and squeeze the limejuice over the fruit.

Pour the Madeira, (if desired), over the fruit.

Toss and serve warm, or chill for 4 hours in refer and serve cold.

CHEF'S NOTES: This warm fruit "salad" goes well with pancakes and waffles!