Fresh Oranges in Sweet Rosewater
6 oranges, peeled, carefully sectioned, and refrigerated
2.75 cups water
1.25 cups sugar
4 teaspoons rose water
Unsprayed rose petals and/or crushed ice (optional)
Combine water and sugar in a medium saucepan. Bring to a boil over
medium-high heat, stirring occasionally to dissolve sugar. Boil
gently until the mixture thickens and becomes slightly syrupy,
about 15 minutes. Add rose water and stir well. Remove pan from
heat, let cool, and chill.
To serve, place oranges in dessert bowls, atop crushed ice if
desired, and pour rose-scented syrup on top. Garnish with rose
petals if desired, and serve immediately.
This would be pretty with blood oranges. Find rose water in Middle
Eastern or other ethnic groceries.