Quandong confit (Jar) | Australian Functional Ingredients Online Store

Quandong confit (Jar)

$16.40

Now in a 250g (8.3oz) glass jar. 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 who use our product now. The quandong fruit is only similar to peaches (and 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.

Now in a 250g (8.3oz) glass jar.

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 who use our product now. The quandong fruit is only similar to peaches (and 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 their fruiting season and only hand pick the best, fully ripe fruits each time. Over the ensuing 3-4 weeks, these get cut in half, de-seeded and snap frozen at their peak.

We then grade them and only use premium fruits in our superb Quandong fruit confit: We use a special blend of sugars to cure the brilliant brick red fruits to confit stage.en you open a jar of Cherikoff Quandong fruit confit, you’ll be impressed at the richness and appeal of this wild fruit and appreciate the care which went into every jarful.

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 marla (kangaroo) steaks, seared tuna, Asian noodles, lamb shanks or finish a meal with ice cream or tarts topped with quandong confit and drizzled with quandong fruit confit syrup.

Suggested recipes using Quandong Confit

Wattleseed and walnut bread and butter pudding with stewed fruits

Ingredients:Quandong, glucose, trehalose, Herbal Active, water added

Flavour
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.
Typical Use
Unique flavouring for sweet and savoury sauces, dessert garnishes, preserves and dressings.
Helpful Hints
As for riberry confit and additionally, use orange juice as a flavour complement.

Weight 0.3 kg