6 medium navel oranges, peel and pith removed, but not sectioned
1/2 cup sugar
1/2 cup water
1 1/2 cups dry red wine
4 thin slices lemon
3 inch cinnamon stick
4 whole coves
2 Tablespoons cognac
Cut oranges crosswise into 1/4 inch slices and arrange the slices decoratively in a shallow serving dish.
In a stainless steel or enameled saucepan, combine sugar and water.
Bring the mixture to a boil over moderate heat, stirring constantly.
Continue to stir and cook until the sugar is dissolved.
Add the wine, lemon slices, cinnamon stick and cloves.
Bring the syrup to a boil and simmer for 15 minutes.
Remove pan from heat and stir in cognac.
Pour syrup over orange slices.
Chill the dessert, covered, for at least 3 hours.