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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').