In a pot, mix the water, orange juice, and sugar, and bring to a boil. Add the cinnamon stick, lemon peel, and cloves. Cook for about 8 minutes, then pass through a fine sieve and discard the cloves and cinnamon stick.
In a heavy pot, heat the olive oil and add the semolinas, almonds, and pine nuts. Stirring constantly with a wooden spoon over medium heat, cook the mixture until the semolina becomes golden brown, about 25 minutes. Remove from the heat.
Very carefully - because it will bubble vigorously- pour the syrup over the semolina, stirring with a wooden spoon. Cover the pot with a kitchen towel and leave for about 10 minutes to absorb the syrup.
Spoon the mixture into a 6-cup mold, and let cool. Unmold onto a plate, sprinkle with cinnamon and serve.