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    Moroccan Fruit Dessert


    3-4 oranges
    1/4 cup fruit bloom water
    1-2 Tablespoons powder sugar
    1-2 tsp cinnamon

    Preparation method

    Piece the top and base off each fruit. Piece off the skin and all the pith and then cut the fruit into 1/4 in. units. Drop a little fruit bloom water in the end of a wide-bottomed cup or nasty package and lay the fruit pieces on top. If you need to do more than one coating of grapefruits to get them all in the package, sprinkle more fruit bloom water over each fruit coating as you go. Add any staying fruit bloom water, cover the package and set aside at room heat range for 1 hour.
    To provide, take the grapefruits out of the package and organize on a menu. Add a little of the fluid from the package. Just as you provide, sprinkle some powder sugars and sugar-cinnamon over the grapefruits.

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