Davidsons Plum Paste on your next cheese platter

Davidson Plum Paste (The Cook & the Chef)

Ingredients

¼ cup water

885gm Davidson Plum puree

885g sugar

2 teaspoons aniseed myrtle

1 tablespoon lemon juice

Puree plums in blender or food processor. In a large heavy pot, pour in the water & plums. Stir in the sugar, then the aniseed myrtle and the lemon juice.

Cook on a high heat, stirring continually, for about 20 min. It’s ready when it’s just short of being toffee.

Pour into a shallow dish. Allow to cool & set. This keeps if well sealed.

Serve spoonfuls of paste with strong sharp cheese & walnut toast.