With sharp knife, cut away peel of oranges, making sure to remove all white pith. Cut oranges crosswise into 1/2-inch slices. Place orange slices and dried plums in bowl. In small saucepan, simmer water and sugar just until sugar dissolves. Remove from heat, cool and add rose water. Pour over oranges and dried plums. Cover and refrigerate at least 20 minutes; may be prepared to this point up to 1 day ahead. To serve, arrange oranges and dried plums in shallow bowl or deep platter; pour syrup over. Garnish with pomegranate seeds and mint; sprinkle with cardamom and cinnamon.

Makes: 6 servings

Nutrition Information Per Serving: 145 calories; 0 g fat; 0 mg cholesterol; 3 mg sodium; 35 g carbohydrate; 4 g fiber; 2 g protein

Tips: *To seed pomegranate, cut a thin slice from each end. Score peel lengthwise to divide fruit into quarters. Place pomegranate in a bowl of water; break apart along scored lines. With your fingers, remove seeds; drain on paper towel. Reserve 1/4 cup pomegranate seeds for garnish (remaining seeds make a great snack). Pomegranate seeds can also be found in produce departments of fine grocery stores.

Rose water can be found in Middle Eastern or Indian grocery stores. Otherwise, subsitute orange extract or lemon extract.

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