A traditional Moroccan dessert made with oranges, orange flower water and cinnamon.
While we used blood oranges here, any sweet orange will work. Orange flower water can be found at Whole Foods or at a Mediterranean market.
- 3-4 oranges
- 1/4 cup orange flower water
- 1-2 Tbsp powdered sugar
- 1-2 teaspoons cinnamon
1 Slice the top and bottom off each orange. Slice off the rind and all the pith and then cut the orange into 1/4 inch rounds. Sprinkle a little orange flower water in the bottom of a wide-bottomed glass or plastic container and lay the orange slices on top. If you need to do more than one layer of oranges to get them all in the container, sprinkle more orange flower water over each orange layer as you go. Add any remaining orange flower water, cover the container and set aside at room temperature for 1 hour.
2 To serve, take the oranges out of the container and arrange on a plate. Add a little of the liquid from the container. Just as you serve, sprinkle some powdered sugar and cinnamon over the oranges.
Yield: Serves 2, and can be doubled.