Prune Lekvar

By norsegal8

A sweet prune butter or, as it is known by Hungarian bakers, lekvar, to be used to fill Rugelach or any of the Danish pastry shapes, or enjoyed on toast.

Ingredients

• 3 cups pitted prunes
• 1 tablespoon fresh lemon juice
• 1/3 cup sugar
• 1/4 cup finely chopped walnuts

Preparation

Step 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; drain, reserving 1 tablespoon of the liquid. Place the prunes, liquid, lemon juice and sugar in the work bowl of a food processor and process until puréed. Scrape the prune butter into a bowl and stir in the walnuts.

Packed in a tightly sealed jar, the prune butter will keep for 2 weeks in the refrigerator.