Sliced oranges get simple yet sophisticated treatment with a generous sprinkling of ground cinnamon, sugar and orange flower water. Serve this classic Moroccan dessert as a perfect ending to family meals and company dinners.
Some Moroccans use powdered sugar instead of granulated, but I prefer the contrasting texture and crunch of the granulated sugar.
A sprig of mint leaves can be added as a garnish if desired.
- For each person:
- 1 or 2 navel oranges
- 1 teaspoon orange flower water
- granulated sugar (or powdered sugar)
- ground cinnamon
Peel the oranges and removed the pith. Slice the oranges into rings, about 1/4 inch thick.
Arrange the orange slices on a plate – make a pattern if you like – and drizzle with the orange flower water. Generously sprinkle the slices with sugar and cinnamon, and serve immediately.
Tips:
If serving children, you might prefer to halve the oranges lengthwise before slicing.
If prepping the oranges in advance, wait to add the sugar and cinnamon until serving time.
