2blood oranges2ruby oranges2navel oranges4black or green figs, halvedTo serve:double cream, optionalSyrup250 mlfruity white wine, such as riesling330 gm (1½ cups)caster sugar½ lemon rind, thinly peeled 1 tbspthyme leaves
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.
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.