Quandong is a word from the Wiradjuri Aboriginal clan for the native peach but Aborigines never had access to sugar to make a quandong confit. However, there are a few Aboriginal chefs and a whole lot of other chefs who prefer our product now.
The quandong fruit is only similar to peaches (or apricots) in that it has a stoney seed and a subtle peach-apricot flavour. The plant is more closely related to the sandalwood. Nevertheless, the fruit is highly prized by gourmands who know the taste and recognise that the preserved quandong fruit confit is vastly superior to the commonly sold, dried quandong.
Our harvesters visit the quandong trees many times over the fruiting season and only hand pick the best, fully ripe fruits each time. Over the ensuing 3-4 weeks, these get snap frozen at their peak and cut in half and de-seeded.
We then grade them and only use premium fruits in our superb Quandong confit: We use a special blend of sugars and slowly and painstakingly nurse them over a 6 week period adding sufficient sugar to cure the brilliant brick red fruits to confit stage. We then pasteurize the fruits and add Herbal-Active to safeguard the sugars from fermentation. And when you open a bag of Quandong confit, you’ll be impressed at the richness and appeal of this wild fruit and appreciate the care which went into every batch.
Because this is an expensive fruit, you should think of how to feature it in your recipes rather than mixing it in so much that it disappears. I like to finely slice the quandong halves and use these as a garnish over sweet or savoury dishes including kroo steaks, seared tuna, Asian noodles, lamb shanks or finish a meal with ice cream or tarts topped with Quandong confit and drizzled with some of the syrup. Try some with cheese or a cold meat selection.
Mild apricot and peach flavour of quandong enhanced with sweetness.
Colour / Appearance
Red-brick coloured, marble sized shells of the halved, deseeded fruits. Equal parts fruit and syrup. Water added.
Unique flavouring for sweet and savoury sauces, dessert garnishes, preserves and dressings.
As for riberry confit and additionally, use orange juice as a flavour complement.
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