Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter. Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like.
Recipe courtesy of Laura Calder