Desserts: Candied Oranges

1 1/2 cups sugar
4 cups water
2 t vanilla
1/2 t ground cinnamon
6 seedless oranges
juice of 1 lemon
1 cup whipped cream
1 T brandy

In a heavy pot that will hold the oranges snugly, make a syrup of the sugar, water, vanilla, cinnamon.  Bring to a boil, reduce heat to medium, cover, simmer for 15 minutes.  Grate skin of each orange lightly to allow syrup to penetrate into the fruit. Add oranges to syrup.  The oranges should be 3/4 covered by the syrup.  Reduce heat to low, cover, slowly cook oranges for 2 hours.  Turn once or twice during cooking.  Remove pot from heat, add lemon juice, recover and let oranges cool in the syrup.  Chill overnight.  To serve, slice oranges cross-wise and arrange on a shallow serving plate.  Top with a dollop of brandy flovored whipped cream.  Candied oranges will keep for at least 2 weeks in the refrigerator.  (You could use 2 pounds of kumquate instead of oranges:  will need to cook for only 1 hour.  To serve, place in small glass bowls and top with whipped cream).