Citrus salad in white wine and thyme syrup
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Serves
6
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2
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blood oranges
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2
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ruby oranges
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2
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navel oranges
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4
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black or green figs, halved
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To serve:
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double cream, optional
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| Syrup |
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250 ml
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fruity white wine, such as riesling
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330 gm (1½ cups)
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caster sugar
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½
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lemon rind, thinly peeled
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1 tbsp
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thyme leaves
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1
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For wine syrup, place wine, sugar, lemon rind and 1 cup water in a saucepan and stir over low heat until sugar dissolves, then bring to the boil and simmer over medium heat for 8-10 minutes or until syrupy. Discard rind, stir in thyme and cool to room temperature.
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2
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Using a small knife, cut rind and pith from citrus, then cut fruit into wedges and place in a large bowl. Pour wine syrup over and toss gently to combine. Divide salad among bowls and serve immediately topped with double cream, if using.
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Drink Suggestion NV Lindauer Fraise.
RECIPE Lynne Mullins
PHOTOGRAPHY Con Poulos
STYLING Michaela Le Compte