Fresh Fruit with Rose Water Syrup 1 1/2 cups water 1/2 cup sugar 1 cinnamon stick, broken in half 1 teaspoon rose water 4 oranges 2 cups red grapes, halved 1 1-pint basket strawberries, halved 1 pear, cored, sliced Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool. Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.) Spoon fruit and syrup into 6 bowls. Serves 6. From "Bon Appétit" magazine, January 1999 middle eastern recipe index christina m k al-sudairy 72% off bon appétit!