Davidson's Plum Syrup

This year the Davidson's plum syrup is of a very translucent quality. It can be made with Davidsonia jerseyana or Davidsonia pruriens. This syrup method is very time saving and contains agave nectar and no sugar. Also, the absence of the tough skins seems to make it less sour. The syrup goes well with joghurt or most desserts. Davidson's plum sauce is thick with skins and requires more work.

1 o'clock: finger limes, 5 o'clock Davidson plum, 11 o'clock Atherton Oak Nut

Davidson's Plums with Cashew Cream

GET
Plums
15 Davidson's plums/ Oorays
1 Vanilla pod (forget extracts)
10 Tbsp maple syrup

Cashew cream:
120 g cashew seeds
5 Tbsp filtered water
3 Tbsp maple syrup
1 tsp cinnamon
A dash of lemon juice
A pinch of salt

Click to enlarge

DO
Soak the cashews 2 - 6 hours before in water. Preheat the oven. Wash plums, cut and remove seeds. Cut the skin very fine and the pulp can be chopped. Mix the content of the vanilla orchid pod and the syrup and add it to the plums. Place in a casserole and roast for 20 - 30 min at 190°C. Keep an eye on the roasting process. Stir if necessary or even add water. It is not to go black!

Place cashews in a sieve and rinse. Pound in a mortar (or blender). Add the remaining ingredients as you go. Taste and add more sweetener or water if necessary.

The plums can be served warm or cold with the cashew cream.

Davidson's plum sauce
Cinnamon biscuits filled with Davidson plum jam