The mix of tangy and sweetness of this Davidson’s plum sauce will add an authentic Australian spark to your dessert or succulent meat dishes.
Cooked squares of pork belly.
500g Davidson’s plums, washed and diced
2 cups brown sugar
1 cinnamon stick
¾ cup water
½ tbsp unsalted butter
Pinch of salt
¾ cup light red wine
Plum sauce – Combine all the ingredients into a saucepan and bring to boil, simmer until plums have dissolved and the sauce has reduced to a thickened state.
Strain the sauce through a sieve to remove skins and cinnamon stick.
Serve Drizzle or smear sauce over plate base and top with pork belly and garnish with sprouts or apple roasted chips. This sauce can be used for dessert toppings and for strong gamey meat dishes such as duck, kangaroo or pork.