Lekvar Cookies Food

LEKVAR PRUNE PLUM FILLING OR (APRICOT)

Lekvar Prune Plum Filling or (Apricot) image

Found this on-line requested by a fellow Zarrie needed for my Lekvar (LEHK-vahr) Kugel recipe #53841( I was able to find it canned. A thick, soft spread made of fruit (usually prunes or apricots) cooked with sugar. This Hungarian specialty is used to fill a variety of pastries and cookies. Lekvar can be purchased in cans or jars in most supermarkets.

Provided by Rita1652

Categories Spreads

Time 45m

Yield 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 1/2 cups pitted prunes, lightly packed
2/3 cup water
1 teaspoon grated lemon rind
3 tablespoons lemon juice
1/3 cup brown sugar

Steps:

Simmer all ingredients, except brown sugar, covered 25- 30 minutes until very soft and most of water is evaporated.
Uncover last few minutes if necessary.
Remove from heat and mash.
Stir in brown sugar.
You can keep Lekvar in the refrigerator for a long time.
Put it in a canning jar.

LEKVAR (PRUNE FILLING OR PRUNE BUTTER)

Lekvar (Prune Filling or Prune Butter) image

This prune filling is a cooked, thick jam or spread (like apple butter) that can be used to fill cakes, cookies or used as a jam on toast or muffins. Growing up I ate delectable prune-filled pastries thanks to my Slovak grandma! Smelling this while it is slowly cooking on the stove reminds me of her. Keep this covered in the...

Provided by Sea Sun

Categories Spreads

Time 45m

Number Of Ingredients 8

Ingredients

2 c dried prunes
1 c water
1/4 c orange juice
1 Tbsp lemon juice
1/2 tsp salt
1 dash(es) clove
1 dash(es) cinnamon
1/3 c brown sugar

Steps:

1. Combine everything into a saucepan (except brown sugar) and cook on low heat, stirring every few minutes. Heat to boiling.
2. Lower heat to simmer, cover pan and cook for 20 minutes, stirring every few mins.
3. Remove lip from pan and add brown sugar. Cook, reducing liquid and stirring every few minutes. Be sure not to scorch. Mash with a wooden spoon until prunes are soft and broken up and mixture is thick until the consistency is like oatmeal (about 20 more minutes so be patient). It will thicken more when cooled.

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