Middle Eastern oranges with honey

SERVES 4

4 oranges, preferably seedless

1–2 tbsp honey

1–2 tbsp rose flower water, to taste

good pinch of ground cinnamon

seeds from 1 pomegranate

small handful of chopped, shelled, and skinned pistachios (optional)

handful of small mint leaves, for garnish

Method:

1 Slice off the top and bottom from each orange and place them on a cutting board. Carefully slice off the skin and pith, leaving as much flesh as possible, and following the curve of the orange so you maintain their shape. Thinly slice the oranges crosswise, discarding any seeds. Arrange the slices on a serving plate, and drizzle with any juices from the cutting board.

2 Next, drizzle the orange slices with the honey and rose-water, and sprinkle with the cinnamon. Scatter the pomegranate seeds and pistachios over the top, then garnish with the mint leaves and serve.

Middle Eastern oranges with honey