One of the most popular desserts around the country is made with fresh oranges. Cut
into slices and sweetened with sugar and orange flower water, they are chilled and then
dusted with cinnamon before serving. This simple dessert is utterly delicious, especially
with a plate of Ghriba Walnut Cookies (page 200) or Double-Baked Anise and Sesame
Seed Cookies .
4 plump Valencia oranges
1 tsp superfine sugar
1⁄8 tsp orange flower water
Ground cinnamon for dusting
4 sprigs fresh mint for garnishing
Trim off the top and bottom ends of the oranges
and reserve. Peel each orange with a knife, removing
any of the white pith around the fruits. Cut
crosswise into B⁄d-in-/8-mm-thick slices. Transfer to
a mixing bowl.
In a small mixing bowl, squeeze the juice from
the reserved ends. Add the sugar, orange flower
water, and a pinch of cinnamon and whisk until
the sugar is dissolved. Pour over the orange slices,
turning to coat. Cover and refrigerate until chilled.
Divide the oranges among four dessert plates,
overlapping the slices. Spoon any remaining juice
over the top and dust with cinnamon. Garnish
with the mint sprigs and serve.