For the goldrich apricot fig torte: Preheat the oven to 350 degrees F. Slice the apricots and dice the figs. Toss with the agave nectar and form into 8 ring molds. Bake until the tarts are reduced by 1/2 and are lightly caramelized. For the coconut caramel ice cream: In a heavy-bottomed saute pan, melt the 1 cup cane sugar. The key is to keep it moving until it turns a dark brown caramel color. Cook's Note: Be careful the sugar burns easy, so don't turn your back on it. Add 1 cup coconut milk to the pan and whisk to combine. Take the pan off the heat and add to a blender. Add the remaining 2 cups coconut milk to the blender with the caramel mixture and puree until smooth. Place in an ice cream machine and follow the manufacturer's instructions. After coming out of the ice cream machine allow to rest in the freezer for at least 3 hours. To plate: Place the ring mold in the center of the plate, loosen with a knife and remove the mold. Place a scoop of ice cream on top and finish with blueberries, shaved Macadamia nuts, and sprinkle with black lava salt.
Recipe courtesy of Colin Patterson, 2010