Search results
Instructions. In a small saucepan over medium heat, combine the prunes and water. Bring to a simmer then cover and cook until the prunes are meltingly tender, about 15 minutes. Transfer the mixture to a food processor fitted with the “S” blade. Add the kosher salt, vanilla, and one (1) tablespoon sugar. Blend until the mixture is thick and ...
- (4)
- 50
- Condiment
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make This Recipe
- Expert Tips and FAQs
- Other Recipes For Purim
If you grew up eating hamantaschen cookies, chances are you have a flavor memory of prune-filling or lekvar. Also known as prune butter, you are in for an unexpected treat if you are new to the hamantaschen cookie. Toss aside the unglamorous thoughts you might conjur up when you think about prunes. Remember they started as a beautiful plum! Trust m...
Prunes: Ideally, use pitted prunesbut if you happen to have prunes with pits - just be sure to remove them.Orange zest: I use a microplanefor zesting - one of my favorite tools in the kitchen.Orange juice:Just squeeze some juice from the orange you zested.Walnuts: These are optional but I love the added texture and flavor from adding toasted and chopped walnuts.I like to use my mini food processor to chop the cooked prunes but if you don't have one, just mash the prunes with a potato masher or use an immersion blender if you have one. 1.Place the prunes in a small saucepan and add the water. 2.On medium heat, let the mixture come to a low boil. 3.Reduce heat to maintain a low boil and let the prunes softe...
A single recipe makes about ¾ of a cup which will fill a lot of hamantaschen, especially if you use more than one kind of filling when forming your purim cookies. But this lekvar can be used for to...Use this same method with other dried fruits such as apricots. Or combine dried fruits such as apricots and prunes - the color may be interesting but the flavor will be great.Try other nuts or other flavor enhancements such as meyer lemon or rose water or orange blossom water.Try my orange hamantaschen recipe - the perfect foil for this lekvar. Or my date thumbprints - a great alternative to making a traditional hamantaschen. You can also use this lekvar filling in the date cookies or the filling from the date cookies in the hamantaschen! Or try my poppy seed filling or my apricot butter variation. And finally, buy my c...
- (23)
- 43
- Dessert
Begin by placing the prunes in a large pot and covering them with water. Bring the water to a boil, then reduce the heat and let the prunes simmer for about 30 minutes, or until they’re soft and tender. You may need to add more water as they cook to prevent them from sticking to the pot. Once the prunes are ready, remove them from the heat ...
Jan 6, 2022 · 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.
- (45)
- 117
- Brunch, Breakfast, Dessert, Jam / Jelly
How To Make lekvar (prune filling or prune butter) 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 ...
- Spreads
- Eastern European
Feb 25, 2010 · Reduce heat to medium low so the mixture simmers slowly and constantly. Cover the pot. Let the mixture simmer covered for 20 minutes, stirring every few minutes. Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed.
People also ask
How do you make prune butter?
How do you eat prunes in a food processor?
What is prune filling?
How do you cook prunes kosher?
Feb 23, 2020 · Add 1 cup of flour and the baking powder. Mix. Add the remaining flour until the dough forms a soft, but not sticky ball. Roll out the dough and cut out circles. Put a teaspoon of filling in the center of each circle. Gently fold the sides and pinch shut tightly. Bake for 12 minutes on 350°F. Yields: 20 Hamantaschen.
