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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

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NV Lindauer Fraise.

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