Prepare the Oranges: Using a sharp knife, carefully slice off the top and bottom of each orange. Stand an orange on one of its flat ends and slice downwards, following the curve of the fruit, to remove all the peel and bitter white pith.
Once peeled, slice the oranges into thin, ¼-inch / 6mm rounds.
Layer the Flavors: In a medium, attractive serving bowl, arrange a single layer of orange slices.
Sprinkle with some of the sugar, a few cloves, and a piece of the cinnamon stick.
Repeat this process, creating layers of oranges, sugar, and spices until all the orange slices are used.
Add the Marinade: Gently and slowly pour the white wine over the layered oranges, trying not to disturb the sugar.
Drizzle the brandy evenly over the top. The liquid should just about cover the fruit.
Marinate to Perfection: Cover the bowl tightly with plastic wrap and transfer it to the refrigerator.
Let the oranges marinate for at least 4 hours, or preferably overnight, to allow the flavors to meld beautifully.
Serve and Garnish: Just before serving, remove the bowl from the refrigerator.
Garnish generously with the fresh pomegranate seeds for a pop of color and texture.
