Serve this traditional Christmas season fruit dessert in a large glass bowl to show off its beauty. The light dessert of sliced oranges, refrigerated up to 24 hours in orange-infused caramel syrup, is topped with red berries and mint for seasonal color.
Place sugar in a heavy small skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Reduce heat to low; cook until sugar is melted and golden (about 5 minutes more). Stir as necessary after sugar begins to melt and as mixture bubbles. Remove from heat. Slowly pour in the warm water. Return to heat and cook on low heat until caramel dissolves. Slowly stir in rum or rum flavoring. Bring to boiling; reduce heat. Simmer for 5 minutes. Cool.
Using a vegetable peeler, remove the peel from one orange. Cut peel into julienne strips and add to caramel syrup. Using a sharp paring knife, remove the peel and white membrane from all the oranges.
Slice oranges and place in a shallow dish. Pour caramel syrup over oranges. Cover and chill at least 2 hours or overnight. To serve place orange slices in dessert dishes. Spoon caramel syrup over oranges and garnish with fresh raspberries and mint leaves, if desired. Makes 6 servings.