Top and tail all the oranges and grapefruits.
One at a time, sit each on a board and
using a small, sharp serrated knife slice
away the peel and pith. Thinly slice into
rounds. Arrange on a platter, drizzle over
honey and orange blossom water, and
set aside at room temperature, loosely
covered with cling film until ready to serve.
Serve with the pastries and orange cream (see 'Goes well with').