1 1/2 cups water
1/2 cup granulated sugar
1 cinnamon stick, broken in half
1 teaspoon rose water

4 oranges
2 cups red grapes, halved
1 (1 pint) basket strawberries, halved
1 pear, cored, sliced

Stir 1 1/2 cups water and sugar in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Add cinnamon; boil until syrup is reduced to scant 1 cup, about 10 minutes. Mix in rose water; cool.

Using small sharp knife, cut off peel and white pith from oranges. Working over large bowl, cut between membranes to release segments into bowl. Add grapes, berries and pear; toss to combine. Mix in syrup. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Spoon fruit and syrup into 6 bowls.

Serves 6.