Caramelized Oranges - oranges

Method

• Squeeze enough juice from 3 oranges to measure 1 cup.
• Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
• Boil syrup, without stirring but washing down any sugar crystals with a pastry brush dipped in cold water, until syrup around edges begins to turn golden brown, about 10 minutes.
• Tilt pan and carefully add orange juice (caramel will harden and vigorously steam).
• Simmer, stirring, until caramel is completely dissolved, about 2 minutes.
• Cut peel, including all white pith, from remaining 6 oranges with a sharp paring knife and cut each orange crosswise into thirds.
• Heat one third of butter (1 teaspoon) in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute 6 orange slices until golden, 2 to 3 minutes on each side.
• Transfer to a plate.
• Saute remaining orange slices in butter in same manner, wiping out skillet between batches if necessary.
• Return all orange slices to skillet along with caramel sauce and cook over moderate heat until heated through, about 1 minute.