The Australian Quandong, also known as Native, Desert or Wild Peach. This fruit has been used by Indigenous people for thousands of years is now becoming a very popular. Quandongs are being added to culinary creations by Australian and overseas Chefs. Quandong is sensational in desserts, cakes or fruit compote, use in fruit leathers, baking, make a sauce and pour it over ice-cream/nice-cream and other healthy desserts. They go well with protein when making sauces. Use to make healthy jams and pastes for aperitif platters. Can also be used in basting for roast lamb, pork or poultry.
Recipe for Quandong Jam
2 pink lady apples ( peeled and cored)
100g castor sugar
1 cups water
2 tsp lemon juice
( makes 1 medium jar of jam)
Place the chopped apples into the blender and blend for 10sec. Then put the blended apples into a pot with the dried quandong powder, water and lemon juice. Simmer for about 30 minutes until soft, stirring from time to time. Remove the pan from the heat and add the sugar, Stir until sugar has dissolved. Bring to the boil, boil rapidly for 30 minutes stirring frequently to prevent sticking. Remove from the heat, allow to completley cool, blend again if required.
Pour into sterilised jars, seal and label.
Quandong Jam is delicious used in the traditional ways
as a spread on toast / muffins
with scones especially wattle seed scones
layered with cream between sponge cake or swiss roll
Some other ways to use Quandong Jam are
As a topping to a plain cheesecake
By stirring into whipped cream (leave the sugar out of the cream when whipping) this will make a great topping for pavlova or as a dollop of extra flavour to accompany other dessert treats or even fresh fruit or muffins.
For a dipping sauce add some soy and sweet chilli sauce. You can add more chilli flakes for extra heat. This also make a great sauce to bake chicken or pork in.
Our Favourite Recipe using Quandong Fruit.
QUANDONG COCONUT SQUARES
These squares are one of the best, and easiest, bar cookies to prepare, especially since the filling is ready-made (a jar of home-made quandong jam. See recipe above).
Easy | 0:20 Prep | 0:40 Cook | 10 Servings
Serve warm in squares with cream for dessert or cold in fingers for the lunchbox.
We were after a buttery, tender, golden brown crust and crumb topping with just the right amount of sweet and tart. For a golden brown bottom crust, we pre-baked it before layering it with quandong jam and sprinkling on the top crust.
50g white castor sugar
50g brown sugar
1 1/2 cup self-raising flour
1 cup quandong jam (see recipe above)
1 cup coconut
1/2 cup sugar
1 lemon juiced
Melt butter in a bowl.
Add sugar and stir well.
Add egg and then flour.
Stir until mixture forms a ball of soft dough.
Press into a greased 30 cm x 25 cm slice pan. ( place into oven at 150C for a 10mins pre-bake)
Remove from oven to let cool
Spread liberally with quandong jam.
Topping: Using the same bowl, mix together coconut, sugar, egg and lemon juice.
Cover base evenly with topping (jam will be visible).
Bake at 175C for 15 minutes or until nicely browned.
1 20cm x 30cm slice pan
A piece of plastic wrap under your hand helps when pressing dough into the tin.