Oranges in Blossom Syrup

I have a presentation in French class tomorrow morning. My group is doing a 35 minute presentation about Morocco in French. Since I'll be talking about music, fashion and food, I offered to do a Moroccan recipe. Another girl in my group will be making an orangey cake, so I opted to make these oranges in blossom syrup to add to our sweet Moroccan breakfast.
I got the recipe from this gorgeous book that I bought a while back. It's called "Made in Morocco" by Julie Le Clerc, who I have since realized is a prolific food writer. The book not only has great recipes, but facts about different towns and regions and the foods and spices that each region is famous for. I increased the recipe slightly for my presentation and for future use since I have a large family!
I got the cute spoon in the picture a month ago at a cute shop in Berkeley, called Maison d'Etre.
Orange flower water often tastes very strong and perfume-y, but this delicate syrup only heightens the floral notes in the oranges.

Oranges in Blossom Syrup
3/4 cup sugar
3/4 cup honey
1 1/2 tsp ground cinnamon
1 Tbs orange flower water
1 1/2 cups cold water
6 oranges, peeled and sliced

Place the sugar, honey, water, cinnamon and blossom water in a saucepan and bring to a boil, stirring until the sugar dissolves. Simmer gently until reduced by half.
Place the orange slices in a bowl and pour over the hot syrup. Set aside to cool and infuse the oranges with flavor.