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Citrus salad in white wine and thyme syrup

You'll need

  • 2
  • blood oranges
  • 2
  • ruby oranges
  • 2
  • navel oranges
  • 4
  • black or green figs, halved
  • To serve:
  • double cream, optional
  •  
  • Syrup
  • 250 ml
  • fruity white wine, such as riesling
  • 330 gm (1½ cups)
  • caster sugar
  • ½
  • lemon rind, thinly peeled
  • 1 tbsp
  • thyme leaves

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

NV Lindauer Fraise.

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