Caramelized Oranges

Directions

1. 1
   Squeeze enough juice from 3 oranges to measure 1 cup.
2. 2
   Cook sugar in a 1 1/2-quart heavy saucepan over medium-high, stirring occasionally with a fork, until the sugar begins to turn golden brown, about 10 minutes.
3. 3
   Tilt pan and carefully add orange juice (caramel will harden and vigorously steam).
4. 4
   Simmer, stirring, until caramel is completely dissolved, about 2 minutes.
5. 5
   Cut peel, including all white pith, from remaining 6 oranges with a sharp paring knife and cut each orange crosswise into thirds.
6. 6
   Heat 1/3 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.
7. 7
   Transfer to a plate.
8. 8
   Saute remaining orange slices in butter in same manner, wiping out skillet between batches if necessary.
9. 9
   Return all orange slices to skillet along with caramel sauce and cook over moderate heat until heated through, about 1 minute.
10. 10
    Sprinkle the slices with cinnamon.