Boil sugar and water 3 minutes. Peel oranges. Marinate orange pieces in t tablespoons Grand Marnier and 2 tablespoons sugar syrup for 2 hours.
Cut orange rind into thin 1"long pieces and add to remaining syrup. Boil 5 minutes. Discard rind and cool. Divide segments into 2 champagne glasses. To each serving add 1 tbs Grand Marnier and sprinkle with almonds.