From oranges, with vegetable peeler, remove 6 strips peel. Cut strips lengthwise into slivers.
Cut remaining peel and white pith from oranges. Slice oranges into 1/4 thick rounds and place on deep platter, overlapping slices slightly. Sprinkle with Brandy, if desired, and orange peel.
In 1 1/2 quart saucepan, cook sugar and water over medium heat, Stirring to dissolve any lump, until sugar has melted and turned amber. Drizzle caramel over orange slices. Cover and refrigerate until caramel melts, about 2 hours.