Name: Citrus salad in white wine and thyme syrup
Yield: 6
Ingredients: 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 caster sugar (1½ cups); ½ lemon rind, thinly peeled; 1 tbsp thyme leaves

Ingredients

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 caster sugar (1½ cups)

½ lemon rind, thinly peeled

1 tbsp thyme leaves

Method

Main

1.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.

2.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.