In China this soothing, hot dessert soup is served in small bowls and garnished with assorted fruits, such as cheeries ant hin slices of papaya.
It's usually made with tapioca flour, however I used cornstarch because of its availability.
In a small saucepan, combine orange juice, sugar, and cornstarch. Mis well, stirring until cornstarch is completely dissolved.
Bring mixture to a boil over medium heat, stirring constantly. Continue to cook and stir, 1 to 2 minutes. Remove from heat and add orange pieces and extracts. Mix well, spoon into small bowls and serve right away.