Source: Baking with Julia/Dorie Greenspan
Baker:Lauren Groveman
Makes 1 serving.
Preparation time: 30 minutes
Tips: Use to fill Rugelach or any Danish pastry shapes.
Prune Lekvar
Hungarian Sweet Prune Butter
Ingredients
Preparation
3 cups pitted prunes, packed
1 tablespoon fresh lemon juice
1/3 cup sugar
1/4 cup very finely chopped walnuts
1. Put the prunes in a medium saucepan, cover with water, and bring to the boil. Lower the heat and simmer, uncovered, until the prunes are very soft, about 10 minutes.
2. Drain, reserving 1 tablespoon of the liquid. Place the prunes and liquid, lemon juice, and sugar in the work bowl of a food processor fitted with the metal blade and process until pureed.
3. Scrape the prune butter into a bowl and stir in the walnuts.
STORING: Packed in a tightly sealed jar, the prune butter will keep in the refrigerator for at least 2 weeks.
NOTE: A blender may be use instead of a food processor.
