Step 1

Make the syrup: Place the sugar and water into a medium-sized saucepan and stir over a low heat until the sugar dissolves. Bring to a boil, and, without stirring, boil uncovered for 2 minutes.

Step 2

Allow the syrup to cool then add brandy and Grand Marnier. Mix well and set aside.

Step 3

Segment the oranges: Using a sharp knife, begin by trimming both ends off of the orange to create a flat, stable surface.

Step 4

Stand the orange on one end. Remove the orange peel and white pith by starting at the top and moving your knife downward along the contour of the orange. Remove just enough to show the orange flesh. Remove any white pity which may remain.

Step 5

To cut the orange into segments, carefully slide your knife as close as possible to the membrane. When the blade reaches the centre of the orange remove the knife, cut along the membrane on the other side and remove the segment. Do this over the bowl in which you’re placing the segments, so that none of the precious juice is lost. Squeeze the remaining portion of the orange over the same bowl to remove the rest of the juice.

Step 6

Pour the syrup over the orange segments and stir.

Step 7

Refrigerate for two hours to allow the flavours to develop.The oranges can be served at room temperature or chilled, either alone or with vanilla ice cream or whipped cream.