Wash one orange under hot water and zest it finely into thin strips using a zester knife.
Squeeze the juice from this orange and combine it in a saucepan with the Muscat de Beaumes-de-Venise, cane sugar syrup, zest strips, and cinnamon stick.
Bring to a boil, then simmer gently for 5 minutes. Cool completely and discard the cinnamon stick.
Rinse, drain, and hull the strawberries, then quarter them.
Slice the remaining orange into thin rounds (unpeeled), then cut each into triangles.
Toss the fruits together in a bowl, pour over the chilled syrup, cover with plastic wrap, and refrigerate for at least 1 hour before serving. A refreshing, wine-infused delight from Provençal inspiration.
