4 grams white sugar
1 1/4 cups hot water
5 tablespoons cornstarch
1 tablespoon cinnamon
1 teaspoon vegetable oil
8 cinnamon candies, pitted
In a large bowl, combine sugar and cold water. Place it on a large serving plate.
In a medium bowl, combine cornstarch, cinnamon and oil. Mix with a wooden spoon. Place the cinnamon candies around the edge of the serving glaze. Using toothpicks or paper towels, have lid of each candie opened over the warm glaze to bring the cooler side up.
Bake fruit uncovered in the preheated oven for about 45 minutes, turning apples and oranges every 10 to 15 minutes. Remove candies from oven, being careful not to accidentally allow the juices to run out. Serve at room temperature and enjoy the buttery flavor.