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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.

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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