Trim tops off of fennel, then cut each bulb in half.  Melt butter in skillet and stir in sugar until dissolved.  Add garlic and saute for 1-2 minutes.  Place fennel in skillet cut side down and cook until brown, 5 - 10 minutes.  Turn fennel and add orange juice, water, salt and pepper.  Bring to a boil, reduce heat and cover.  Simmer until fennel is fork tender, approx. 25 minutes.  Add water during this phase if the pan becomes dry.  Remove lid after fennel is tender and cook over medium heat until the liquid has evaporated.  Toss with minced parsley, serve.