Moroccan Oranges with Cinnamon and Orange Flower Water

Method4 steps · about 1 hr 5 min

1. 1

   Step 1: Peel the two oranges and remove all pith. Slice 5–10 mm (0.2–0.4 inch) thick.

   Uses 2 sweet oranges, preferably navel

2. 2

   Step 2: Gently toss all the orange slices from step 1 with 2–4 tbsp ready freshly squeezed orange juice, 1 tbsp pure orange blossom water and ¼ tsp ground cinnamon. Add the optional 1 tsp sugar only if the oranges need sweetening. Reserve the separate pinch of cinnamon for serving.

   Uses Peeled sliced oranges · 2–4 tbsp freshly squeezed orange juice · 1 tbsp pure orange blossom water · 1 tsp sugar, optional if the oranges need sweetening · ¼ tsp ground cinnamon for macerating

3. 3

   Step 3: Cover all the dressed orange slices from step 2 and refrigerate for at least 1 hour to chill and macerate.

   Minimum orange maceration · 60 minUses Complete dressed orange slices

4. 4

   Step 4: Arrange all the chilled orange slices and their juices from step 3 on two dessert dishes. Sprinkle with the reserved pinch of ground cinnamon (1 pinch) and serve cold.

   Uses Chilled macerated oranges and juices · 1 pinch ground cinnamon for finishing