Stir 1 1/2 cups water and sugar in a 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 a small and sharp knife, cut off peel and white pith from oranges. Working over a large bowl, cut between orange segment membranes to release segments into bowl.
Add grapes, berries and pear; toss to combine. Mix in syrup and serve in 6 bowls.
Can be made one day in advance.