Wash and dry the untreated oranges thoroughly. With a sharp knife, peel the skin (only the orange part) very thin. Cut the peel into millimeter-thin strips.
Then peel all the oranges thoroughly, also removing the white skin from the pulp. Cut oranges into slices crosswise. Catch the escaping juice.
Put the sugar in a large saucepan and let it melt until light brown, without stirring (otherwise lumps will form). Add orange juice, grenadine syrup, cognac and zest strips and bring to the boil. Possibly extend it with a little ready-made orange juice.
Place orange slices in the syrup, stir once so that all slices are coated with syrup. Take the pot off the stove and let the orange slices cool in the syrup. Stir in Grand Marnier and let everything stand for at least 3 to 4 hours. The oranges could also be left in the refrigerator for 2 days.
To:
Vanilla ice cream, small cream puffs or Spanish almond cake
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