6 navel oranges
1 tablespoon orange flower water
1 tablespoon sugar
cinnamon powder for dusting
Fresh mint leaves, chopped
Using a sharp knife, peel away the skin and the bitter white pith from the oranges. Cut horizontally into thin slices, removing any seeds with the tip the knife.
Arrange the orange slices in a single layer on a large plate or shallow serving dish. Sprinkle with the orange flower water and sugar, then dust lightly with cinnamon. Garnish with the mint.
This recipe was published in The Ethnic Paris Cookbook by Charlotte Puckette and Olivia Kiang-Snaije (DK Publishing).