This is hardly a recipe, but I've made it twice now in less than six hours, so I figured it was worth sharing. I wanted a little something sweet to end our Mediterranean trip during my Culinary Adventures class; I came across a Moroccan dessert of sliced oranges, sprinkled with cinnamon and drizzled with orange blossom water. I used what I had: blood oranges + ground cinnamon + rosewater. It was a hit!
Then I repeated it for our own dinner. Delicious! This is definitely going to be on our after-dinner treat rotation.