The Illawarra Plum is primarily used to make jams, beverages and conserves.
Tip: Cook Illawarra plum in a sugar syrup. Soak in liqueur for a minimum of 6 months. Drain and roll in dark chocolate.
Kangaroo Fillet encrusted with Macadamia Nut Dukkah served with Illawarra Plum Sauce, steamed vegetables and sebago mash.
Illawarra Plum Sauce (ideal with kangaroo fillet)
200g Illawarra plums
100g sugar
200ml water
1 red chilli, sliced
1 Tsp crushed garlic
1/2 onion, diced
1 Tsp brown sugar
3 Tbs macadamia nut oil
1/4 cup Bush Tomato Infused Vinegar (I added a Tbspn whole bush tomato to a bottle of white wine vinegar and left it for a month) or use Bush Tomato Vinegar
In a small saucepan, add plums, sugar and water. Bring to the boil and allow to simmer for 20 minutes. Pour into a blender and puree.
For the sauce, heat macadamia oil in a pan, add diced onion, garlic and chilli. Saute until transparent, add plum puree and vinegar and allow mixture to simmer for 15 minutes. Cool. Press through sieve for a smooth sauce.
Great with steak and salad!
Port Poached Illawarra Plums
Place 100gm thawed Illawarra Plums in half cup Port, 1/4 cup water, half teaspn cinnamon, 2 cloves and half cup brown sugar. Bring to boil (stirring continually). Reduce heat, and simmer until plums are soft. Cool.
Serve with Wattleseed Icecream