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 2 hours until they are 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 is 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 becomes smooth and add the egg white just before it's 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's cold, strain it, then add the Pineapple puree, the lemon juice. Put it in the ice cream machine. Work it until it's smooth and add the egg white just before it's 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 it reaches the desired consistency. Adjust the flavor with sugar, grand marnier and lemon juice. Place the sauce into a bowl to cool. To plate place one 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.
Recipe Courtesy of Culinary Institute of America