Pelar las naranjas de manera que se elimine la delgada piel blanca que recubre los gajos.
Cortar las naranjas en rodajas de 1 cm de grosor y colocar en una fuente. Rociar con miel y guardar en la nevera.
Antes de servir, espolvorear con canela en polvo, no antes, pues con la humedad pierde su poder aromático.
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