Wash an orange in hot water and remove its zest with a zester knife, cut it into thin strips.
Squeeze the orange and pour the juice into a saucepan with the muscatel, cane syrup, zest and cinnamon.
Bring to the boil, then simmer for 5 minutes, cool completely and remove the cinnamon
Rinse, drain and hull the strawberries and cut them into quarters
Cut the last orange into slices, without peeling it, then cut each slice into triangles
Mix the fruits in a salad bowl, pour the wine sauce, cover with cling film, store in the refrigerator at least 1 hour before serving.
