Peel and halve the loquats, then remove the stones. Set aside in a bowl of water and lemon juice in order to prevent oxidization.
Heat the honey in a saucepan until it starts to steam. Gradually add the litre of water, followed by the orange blossom water and the agar. Stirring continuously, allow the mixture to simmer and add the loquats. Heat for four or five more minutes and remove from the heat.
Prepare four ramekins lined with cling film. Place one cooked loquat into each ramekin, along with a tablespoon of the juices. Wrap the portions of fruit with the cling film to make a small, tightly packaged parcel.
Place in the fridge and leave for one hour until the loquats set.
Unwrap the parcels and serve the loquats on a dessert plate with a scattering of petals.