INGREDIENTS

INSTRUCTIONS

Equipment: 2 iced martini cups, 1 1-quart bain marie with hot water, 4
serving spoons for quenelles or ice cream scooper, tasting spoons, 1
2-quart sauce pan, 1 10-inche glass bowl, 1 slicing machine, 2 sheet
trays, 2 sheets of nonstick paper, 1 tongues, 1 2-quart sauce pan, 1
10-inch glass bowl, 1 ice cream machine, 1 rubber spatula, 1 whisk, 1
glass cup, 1 6-inch glass bowl, 1 8-inch stainless steel sauteuse  To
prepare the crispy slices, combine water and sugar in a saucepan  and
bring it to a boil. After a couple of minutes of boiling turn it  off
and cool it. 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. Bake in a very mild 150 degree oven  for a
couple of hours until they will be dry and crisp. Flip them  upside
down after about one hour.  To prepare the orange sorbet, combine sugar
and water in a saucepan  and bring to a boil. 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. When it will be cold, add the orange
juice, the lemon juice and  the grand marnier. Strain it and put it in
the ice cream machine.  Work it until it will become smooth and add the
egg white just before  it will be ready.  To prepare the pineapple
sorbet, combine sugar and water in a  saucepan and bring to a boil.
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. When it will be
cold, strain it, then add the Pineapple  puree, the lemon juice. Put it
in the ice cream machine. Work it  until it will become smooth and add
the egg white just before it will  be ready.  To prepare the orange
sauce, warm the orange juice in a saucepan, add  sugar to taste.
Dissolve some cornstarch with grand marnier and add a  little bit of it
to the orange juice while is close to a simmer. Stir  and watch the
consistency. Keep adding drops of the corn starch and  grand marnier
mixture until the desired consistency. Adjust the  flavor with sugar,
grand marnier and lemon juice. Place the sauce  into a bowl to cool.
To plate place on e ball of orange sorbet and one ball of pineapple
sorbet in an iced martini cup. Drizzle some sauce on top. Garnish  with
the crispy slices.  Yield: 6 portions  Converted by MC_Buster.  Recipe
by: COOKING LIVE SHOW #CL9290  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 6123
Calories From Fat: 1931
Total Fat: 216.7g
Cholesterol: 851.8mg
Sodium: 573.9mg
Potassium: 4414.4mg
Carbohydrates: 879.1g
Fiber: 9.4g
Sugar: 831.8g
Protein: 177.2g