Roast Apple and Davidson's Plum Essence

GET

2 organic (pink lady) apples

10 Davidson's plums (Davidsonia jerseyana or Davidsonia pruriens)

Some agave nectar

DO

Wash the fruit. Place the two apples in a hot oven dish and the plums in another dish. Pour some agave nectar over the plums. Add to a preheated oven. The pervasive scent of the apple will fill the space. When the apples are split and turn golden, they are done. Note there might be a little pink jelly at the bottom of the dish. Scrape it off and add on top of the apple. Leave the plums for a bit longer till a clear liquid forms at the bottom of the dish.

Gently pour off the translucent essence of davidson's plum. Serve with the hot apple. The davidson's pulp can be pressed though a sieve and served, after sweetening as a dessert with yogurt another time.

Hot chocolate with Davidson’s plums

 

This recipe is inspired by the Warndu Mai (Good Food) Cookbook, by Damien Coulthard and Rebecca Sullivan. This contemporary cookbook is showcasing Australian native foods with many recipes. Their Davidson Plum Hot Chocolate is altered here to suit our needs. The plums are fresh off the tree.

In the foreword Bruce Pascoe writes:  “You can’t eat our Aboriginal food if you can’t swallow our history.”

get

75g dark chocolate (90%, organic & fair trade)
¼ l milk
4 large Davidson’s plums
2 tbsp honey

do

Press the juice out of the plums through a sieve.
Heat the milk in a small saucepan.
Add the chocolate in pieces.
Stir.
Add the plum juice and honey.
Stir while heating until hot but not boiling.

Serve hot in cups.
This rich chocolate drink will be enough for 3-4 cups.