Citrus salad in white wine and thyme syrup

AT A GLANCE

  • Serves 6 people

  • 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
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.

Topics:

THYME, SALAD, FAST, LEMONS, DESSERT, MODERN AUSTRALIAN, DRINK SUGGESTION, ORANGES, SUMMER, WHITE WINE, FIGS, BLOOD ORANGES

Recipe:

LYNNE MULLINS

Photography:

CON POULOS

Styling:

MICHAELA LE COMPTE

Drinking Suggestion:

NV LINDAUER FRAISE.

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