Orange & Mint Salad

6 blood oranges, peeled, pith removed
2-3 tsp orange-blossom water
2 tbls orange peel, cut into fine matchsticks
3 tbls super fine sugar
About 3'4 cup water
Leaves from a bunch of fresh mint, finely shredded
3 1/2 oz blanced almonds, slice, to cecorate

Slice the peeled oranges thinly, removing any seeds. Arrange in a glass bowl and sprinklw with the orange-blossom water.*

In a small saucepan, mix together the remaining ingredients and simmer over low heat for 15 minutes.

Pour the sauce over the oranges and decorate with the almonds.

*I usually cut the oranges into supremes, rather than slicing them.