First, pare off the rind of three oranges very thinly, and reserve it on a plate; then divide them into halves with a very sharp knife; remove the white pithy cord which runs down the centre of the fruit, and cut off the rind and pith in strips down to the quick— thus leaving the halves of oranges transparently bare; dish up these rather high in the compote glass, throw the rind kept in reserve into four ounces of sugar boiled with a gill of water for five minutes; strain this syrup into a basin, add a small glass of rum, or brandy, pour over the compote, and serve.