| 1 | Remove the zest of 2 of the oranges with a zester; or pare finely with a vegetable peeler, then cut into thin julienne strips. |
| 2 | With a very sharp knife, cut off the skin and outside membrane of all the oranges, so you have glistening orbs of golden pulp. |
| 3 | Do this over a bowl to catch escaping juice. |
| 4 | Choose a saucepan just large enough to hold 2 oranges at a time and put in the escaped juice and remaining ingredients. |
| 5 | Dissolve the sugar and simmer for 5 minutes. |
| 6 | Submerge 2 oranges at a time and cook just long enough to warm them through - about 3 minutes. |
| 7 | If they bob up, place a small weighted saucer over them. |
| 8 | Remove to a serving dish and continue with the next pair until finished. |
| 9 | Boil to reduce the syrup by half, drizzle over the oranges, and chill. |
