Remove the skin and the pith from the oranges. Using a very sharp knife, cut out the sections of the oranges, leaving any connecting pith behind. Alternatively, cut the oranges into thin slices.
Arrange the orange sections or slices in individual dishes.
Make the caramel: mix the sugar and the water and heat it over medium heat, rolling the pan until the mixture caramelizes evenly. Don’t be tempted to stir it once it is bubbling- it will gradually turn golden-you are looking for a deep golden color. The minute it is deep golden remove it from the heat and pour an equal amount over each dish of oranges. Your dessert is ready!