Oranges with Pomegranate Molasses and Honey

Source: Bon Appétit, December 2008 - recipe by Jayne Cohen

adapted by http://theresalwaysthyme.blogspot.com

1/4 cup floral honey (such as tupelo or orange blossom)

3 tablespoons pomegranate molasses

1/2 teaspoon ground cinnamon

1/4 teaspoon sea salt

8 large Medjool dates, pitted, chopped

Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates.

DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.