8 large seedless oranges, (navel are best)
1 cup sugar
1/2 cup water
1/2 cup warm water
In heavy pan, dissolve sugar in 1/2 cup water over gentle heat.
The rule for boiling sugar is to dissolve sugar slowly, then boil steadily to prevent crystalizing.
Keep pan on a very low heat as the water should not boil until every grain of sugar has dissolved.
Do not stir.
The sugar can be moved from the base of the pan by drawing a spoon carefully through it.
When all the sugar has dissolved, bring it to a boil and cook steadily to a rich brown caramel - it will change color quickly towards the end of the cooking.
Remove from heat and hold pan over a bowl of warm water so that the base just touches the water (to prevent further cooking).
Cover the your hand which is holding the saucepan with a cloth (the mixture may splash and scald) and quickly pour in 1/2 cup warm water.
Return to the heat and bring mixture just back to a boil to dissolve the caramel.
Pour into a bowl and cool.
Using a potato peeler, thinly pare the peel from 1 orange, cut it into needlelike strips, cook 5 minutes in boiling water.
Drain and dry on paper towels.
Cut peel, pith and outer membrance from oranges, leaving flesh exposed.
This is best done with a serrated edge knife and, if you cut with a sawing action, you should not lose much of the juice.
On a plate to catch juice, slice each orange across the segments.
Reshape orange by spearing segments together with a toothpick and arrange in a deep glass dish.
Pour caramel on the top.
Sprinkle with orange peel on top and chill.