1. Wash, peel and cut up all the fruits as desired. 
2. In a skillet, heat the honey; let it color slightly, then add the fruits according to texture, beginning with the firmest.
3. Add the ginger, then continue cooking the fruits until nicely glazed; at the end of the cooking, deglaze the pan with orange juice.
4. Dissolve the aspartame in the hot water. Once the syrup has cooled, add the fromage blanc and lemon juice. Process in an ice cream maker.
5. Place the fruits on plates, reduce the cooking juices and spoon them over the fruits. 
6. Garnish with a scoop of fromage blanc ice cream and a sprig of fresh mint.

Château Smith Haut Lafitte 1995