• 2 scrubbed thin-skinned oranges in thin rounds. 2 cups each sugar and
• 2 cups water

1. Bring sugar and water to boil in a wide skillet. Add slices, reduce heat and simmer 30 minutes, or until slices are translucent.
2. Cool.
3. To use, lift slices from syrup, letting excess drip off.

I got this recipe from the cookbook ELIZABETH ALSTON'S BEST BAKING: 80 RECIPES FOR ANGEL FOOD CAKES, CHIFFON CAKES, COFFEE CAKES, POUND CAKES, TEA BREADS, AND THEIR ACCOMPANIMENTS. It makes a great cake and is really a great looking cake. Much easier than I thought it would be the first time and looks like you have really gone all out. Give it a try guys.