The syrup is made first. Place the sugar and water into a medium sized saucepan and stir over a low heat until the sugar is dissolved. Bring to a boil, and, without stirring, boil uncovered for 2 minutes.
Allow the syrup to cool then add brandy and Grand Marnier or Cointreau. Mix well.
To segment the orange you need a very sharp knife. Trim both ends off the orange to create a flat, stable surface.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.To cut the oranges 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 remaining juice.
Pour the syrup over the orange segments and stir.
Set aside or refrigerate if making in advance.The oranges can be served at room temperature or chilled, either alone or with vanilla ice cream or whipped cream.
If you’re daunted by the thought of creating orange segments you can cut the oranges into slices. But I do hope you will try creating segments, they are definitely superior and really not difficult.
Any citrus can be segmented; grapefruit works well in salads, lemons and limes are lovely in salsas.
The calorie count is based on all the syrup being consumed. This generally is not the case.