Lekvar Prune Plum Filling Or Apricot Recipes

HUNGARIAN LEKVAR APRICOT OR PRUNE BUTTER

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.

LEKVAR PRUNE PLUM FILLING OR (APRICOT)

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 KUGEL (PRUNE PLUM)

Steps:

• In a food processor mix cheeses, butter, and sugar till creamy; add cream and eggs.
• Mix cooked noodles with cream mixture in a large bowl.
• In a buttered baking dish add half of noddle mixture top with lekvar then top with rest of noodle mixture.
• Sprinkle cinnamon and sugar.
• Bake 350 degrees for one hour.

PRUNE FILLING (LEKVAR)

Steps:

• Combine water or orange juice, lemon juice, prunes, raisins, sugar and cinnamon in a small saucepan over a low heat.
• Simmer for 8 to 10 minutes, tossing and stirring the fruit to soften the prunes and plump the raisins.
• Make sure the bottom does not stick and the mixture doesn't boil.
• Remove pot from heat and allow contents to cool for 5 minutes.
• Add cinnamon and walnuts, if using, and process in food processor until it forms a thick puree.
• Add a bit more orange juice or water to thin the puree if necessary.
• Taste and add 1 tablespoons of sugar at a time until filling is desired sweetness.
• Filling should be thick and moist.
• Chill filling slightly before using.
• Will keep in the fridge for up to 2 weeks or in the freezer for up to 6 months.
• If chilled filling is too stiff to spread, loosen with a bit of warm juice or water.