Rainforest Plum Coulis 375ml (Dessert Sauce)
Memorable Quotes:
."That Coulis is Incredibly Addictive! ...someone gave me a bottle as a gift last week and it was so good that I had to go down to the supermarket to get more icecream to finish it off... I couldn't stop, its dangerous" Karen Borg from Willowbrae Chevre Cheese
"The Coulis is something I thought about for a long time before making it, I wanted it to be as intense as a fresh Coulis that you would get in a fine restaurant, with a solid depth, Vermouth & Kirsch provided the depth and the intensity of flavour from the Rainforest Plums always surprises... It is typically taken home by the real hard-core foodies." Lee Etherington, chief foodie of the bushtuckershop.
Tasting Notes: An wonderfully Tart but warming dessert sauce with depth all over the palate. This is one sauce reserved for the adults with the strong, spicy character of Vermouth, further enhanced with a dash of Kirsch, a brandy made from Morello Cherries. Only the finest of ingredients have been combined and finely screened to remain true to the definition of a coulis. Makes for the best of presentations with desserts, drizzle around the plate to create a spectacular crimson-burgundy platform that is the perfect compliment to the finest of creamy desserts.
Natural History: made from the Davidsons Rainforest Plum Davidsonia Pruriens var jersenaya, these little fruit are about the size of golf balls and grow directly on the trunk of the tree. The Davidsons Plum is a small attractive Rainforest understorey tree and is very rare in the wild. You can see the natural range (red) of the Davidsons Plum in the map. The yellow dots are where our Plums come from.
All our fruit come from small organic plantations in the Byron Bay - Lismore area near the border with Queensland. We have planted a small trial plantation of 200 trees at Kurrajong and are eager to see the results over the next couple of years. Left is a 4 year old tree with ripenning fruit, part of one of our supplier' crops at Bangalow.
The plums turn a dark blue-burgundy when ripe and are then hand harvested, partially frozen, then the two small seeds are removed, then fully frozen and sent down in refrigerated trucks to Kurrajong where they are usually processed, cooked and bottled within 2 days by Lee in the Kitchen!
Cultural History: There is no formal record of the Davidsons Plums being eaten by Aboriginal people, they are incredibly sour and tart when eaten straight from the tree which is why they make such a good jam. I am sure that the plums were eaten by the Rainforest tribes and may have been used with wattleseed damper to add some flavour.
Ingredients: Davidsons Rainforest Plum puree (56%), Cane Sugar, Australian Marko Bianco Vermouth, Genuine Kirsch, Maize Starch.
Using Your Rainforest Plum Coulis with Vermouth: Use as a flavour enhancing treat on desserts. Best served drizzled around the feature on a white plate to take advantage of its spectacular crimson colour and texture. Also great on ice cream or use as a drizzle over tarts, flans, crepes, pancakes, waffles and all sorts of sweets. Can be served warmed for an extra nasal effect, the spiced wine flavour will be enhanced if served warm and would suit as a baste on game meats. Experiment and enjoy but beware that this stuff is Very Addictive!
Made By: Kurrajong Native Foods
Storage: Up to 18 months as per best before date on bottle, best stored in refrigerator. Refrigerate once opened as no preservatives are used.
Other Rainforest Plum Creations: Rainforest Plum Sweet Chili Sauce, Macadamia Nut Butter & Rainforest Plum Swirl, Rainforest Plum Jam in 50g, 120g, 230g & 1100g sizes.
