Lekvar Prune Plum Filling Or Apricot Recipes

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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

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.

HUNGARIAN LEKVAR APRICOT OR PRUNE BUTTER



Hungarian Lekvar Apricot or Prune Butter image

Hungarian prune or apricot lekvar is a fruit butter that is enjoyed on rolls as well as in pastries. This three-ingredient recipe is simple to make.

Provided by Barbara Rolek

Categories     Brunch     Breakfast     Dessert     Jam / Jelly

Time 1h5m

Number Of Ingredients 2

1 pound dried apricots or pitted dried prunes
1/2 to 1 cup white sugar (to taste)

Steps:

  • Gather the ingredients.
  • Place the dried apricots or prunes in a saucepan and cover with water. Bring to a boil, reduce the heat, and continue to cook until the fruit is soft, adding more water as necessary.
  • Remove from the heat and place the mixture in a food processor or blender ; purée the fruit until it has a smooth texture. (You can also use an immersion blender directly in the pot.) Return it to the saucepan and add the sugar; taste for desired sweetness, and add more sugar if necessary. Cook until the lekvar is thick.
  • To can the fruit butter, place the hot lekvar in hot sterilized jars, leaving 1/4 inch of headspace. Cover with hot sterilized lids and rings.
  • Process in a water bath for 10 minutes. Remove to the counter and allow to cool before storing in a cool, dry, dark place.
  • Enjoy.

Nutrition Facts : Calories 117 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 28 g, Fat 0 g, ServingSize 1 pint (16 servings), UnsaturatedFat 0 g

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Top Asked Questions

What is Hungarian prune or apricot lekvar?
(Nutrition information is calculated using an ingredient database and should be considered an estimate.) Hungarian prune or apricot lekvar is the equivalent of a fruit butter or a Polish powidła or plum butter, except it's made with dried fruit (although some Hungarian recipes use fresh fruit).
What is lekvar (prune butter)?
How to make lekvar (prune butter) - OMG! Yummy Lekvar or prune butter is one of the classic fillings for making hamantaschen cookies for Purim. Enhanced with orange zest and chopped walnuts, you’ll be amazed what a lovely addition prune butter is to your cookie and pastry recipes.
How to cook lekvar?
AMT. PER SERVING % DAILY VALUE 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.
How do you cook prunes in water?
In a small pot, add the prunes and water and bring to a boil over medium heat. Once the water boils, turn the heat down and simmer for 5 to 7 minutes to soften the prunes. Using a strainer or a slotted spoon, remove the prunes and place them in a mixing bowl or a mini food processor, reserving the prune water.

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