Nothing brings to mind the autumn in Los Angeles food
memories like this simple dessert. It’s a bit sweet and sour, with a rich but fresh
brightness about it with the orange, warm cranberry and icy sherbet or sorbet contrasts.
You simply can’t go wrong with roasting fall fruits, so give this easy dish a
try!

And when you can, take a warm evening autumn stroll along
the Huntington Beach Pier. The sunset views are amazing.

L.A. Citrus Honey Roasted Fall Fruit Compote Orange
Sorbet Dessert

Serves: 8

Ingredients:

3 C       Ripe
pears, various kinds, peeled, sliced into wedges, cored

1 ½ C   Fresh Cranberries

2          Fuyu
Persimmons, cored, peeled, sliced and chopped medium

3 T       Triple Sec
(or orange ligueur of your choice)

1 T       Orange zest

¼ C      Honey

½ Gal   Low-fat Orange
Sherbet or sorbet(8 large firm scoops)

Directions :

Preheat oven to 375 degrees. Combine all ingredients in a
pre-greased 9”x 9” baking dish. Cook for 20 minutes or until persimmons are
tender. Remove from oven and allow to cool to warm (about 15 minutes).
Meanwhile scoop sorbet into 8 individual containers and split compote
evenly between them, as desired. Serve immediately.