Over a medium high flame, heat the orange juice and nectar in a large saute pan until bubbly. Add the peaches and pears and cook for about 2 to 3 minutes until warmed through but not mushy. Add the strawberries, and heat through 1 minute. Then add the blueberries and raspberries. Remove from the heat. Scoop frozen yogurt into decorative soup plates or bowls and top with warm fruit. Garnish with fresh mint. Serve immediately.