Caramel Glazed Oranges

With vegetable peeler, remove six 3" long strips of peel (about 3/4" wide each) from oranges. Cut strips lengthwise into very thin slivers. Cut remaining peel and white pith from oranges.

Slice oranges into 1/4" thick rounds and place in deep platter, overlapping slices. Sprinkle with brandy and orange peel. Garnish with orange halves.

In a 10" skillet, cook sugar over medium heat until it melts and becomes deep amber in color, stirring to dissolve any lumps. Drizzle caramelized sugar over oranges.

Cover and refrigerate until caramel melts, about 2 hours.