Orange Syrup with Sorbet and Red Fruit Compote

In a saucepan, bring to boil the orange juice, pears, cravos-da-índia, cinnamon, ginger and sugar

Cook for 15 minutes or until the pears are tender

Remove them and keep the syrup on heat

Add the cornstarch dissolved in water and cook, stirring, until slightly thickened

Let it cool and combine with the pears

Chill in the refrigerator until serving time

Prepare the compote

In a saucepan, combine all the ingredients and cook for 20 minutes or until thickened

Let it cool, transfer to a blender and blend

Strain through a fine-mesh sieve, pressing, and chill in the refrigerator

To serve, slice the pears into thick pieces and arrange on dessert plates in a fan shape

Drizzle with the syrup and serve with chilled compote and vanilla ice cream.