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1
Squeeze enough juice from 3 oranges to measure 1 cup.
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2
Bring sugar and water to a boil in a 1 1/2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
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3
Boil syrup, without stirring but washing down any sugar crystals with a pastry brush dipped in cold water, until syrup around edges begins to turn golden brown, about 10 minutes.
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4
Tilt pan and carefully add orange juice (caramel will harden and vigorously steam).
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5
Simmer, stirring, until caramel is completely dissolved, about 2 minutes.
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6
Cut peel, including all white pith, from remaining 6 oranges with a sharp paring knife and cut each orange crosswise into thirds.
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7
Heat one third 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.
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8
Transfer to a plate.
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9
Saute remaining orange slices in butter in same manner, wiping out skillet between batches if necessary.
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10
Return all orange slices to skillet along with caramel sauce and cook over moderate heat until heated through, about 1 minute.
