Whisky Oranges with Honey Cream

3/4 cup sugar
1/2 cup water
1/4 cup Scotch whisky
8 oranges

For Honey Cream
1 1/2 cups heavy cream
4 tablespoons honey
4 tablespoons Scotch whisky

1. Stir sugar and water together over low to medium heat until sugar is dissoved.
2. Bring to the boil, then decrease heat and simmer for 2 minutes.
3. Remove from heat to cool, and add whisky.
4. Peel the oranges, ensuring that no white pith remains.
5. Cut the oranges into segments, cutting between membranes- if you do this over a bowl you will catch all the juice.
6. Place the segmented oranges in a bowl and carefully pour over the cooled syrup.
7. Refrigerate, covered, for up to three days before serving.
8. For the Honey Cream: Place the honey and whisky together in a small bowl and stir until well combined.
9. In a separate bowl, beat the cream softly.
10. Gradually add the honey mixture to the cream, beating until thick.
11. Refrigerate covered until serving time.