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1
To prepare the crispy slices, combine water and sugar in a saucepan and bring it to a boil.
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2
After a couple of minutes of boiling turn it off and cool it.
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3
When it is at room temperature, slice the fruit, dry it in paper towel, dip it in the sugar syrup and place it over a nonstick paper over a sheet tray.
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4
Bake in a very mild 150 degree oven for 2 hours until they are dry and crisp.
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5
Flip them upside down after about one hour.
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6
To prepare the orange sorbet, combine sugar and water in a saucepan and bring to a boil.
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7
After about two minutes of boiling, add the zest and the cloves, turn off the heat and place the syrup in a bowl to cool.
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8
When it is cold, add the orange juice, the lemon juice and the grand marnier.
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9
Strain it and put it in the ice cream machine.
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10
Work it until it becomes smooth and add the egg white just before it's ready.
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11
To prepare the pineapple sorbet, combine sugar and water in a saucepan and bring to a boil.
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12
After about two minutes of boiling, add the zest and the ginger, turn off the heat and place the syrup in a bowl to cool.
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13
When it's cold, strain it, then add the Pineapple puree, the lemon juice.
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14
Put it in the ice cream machine.
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15
Work it until it's smooth and add the egg white just before it's ready.
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16
To prepare the orange sauce, warm the orange juice in a saucepan, add sugar to taste.
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17
Dissolve some cornstarch with grand marnier and add a little bit of it to the orange juice while is close to a simmer.
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18
Stir and watch the consistency.
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19
Keep adding drops of the corn starch and grand marnier mixture until it reaches the desired consistency.
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20
Adjust the flavor with sugar, grand marnier and lemon juice.
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21
Place the sauce into a bowl to cool.
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22
To plate place one ball of orange sorbet and one ball of pineapple sorbet in an iced martini cup.
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23
Drizzle some sauce on top.
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24
Garnish with the crispy slices.
