Cut peel from oranges in julienne strips, leaving white pulp on oranges.
Combine sugar and I cup water; bring to a boil.
Cook for 8 minutes.
Add strips of orange peel; cook until tender.
Combine syrup and Grand Marnier.
Peel white pulp from oranges; cut in halves.
Seed oranges; place, cut side down, in serving dish.
Spoon hot orange peel syrup over oranges; chill.
Garnish with candied violets.