Lekvar Plum Butter - Prune Filling for Hamantaschen
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
32 servings
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Calories
35 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Lekvar Plum Butter - Prune Filling for Hamantaschen
Description
This lekvar recipe combines prunes with water, orange juice, orange zest, and a touch of salt, bringing them to a brief boil before reducing to a slow simmer. Covered and stirred regularly over 20 minutes, the prunes absorb flavors and begin to soften. After uncovered simmering for an additional 3-5 minutes, most of the liquid evaporates, concentrating the flavors and thickening the mixture.
Brown sugar is stirred in last to dissolve completely, adding sweetness and helping preserve the mixture. The prunes are then mashed with a potato masher or blended to achieve a smooth puree, with attention given to remove any remaining chunks. Once cooled to room temperature, the lekvar is ready to use as a rich filling for pastries like hamantaschen, with a complex balance of sweetness and citrus tang.
The prepared lekvar should be stored in an airtight container in the refrigerator to maintain freshness and allow the flavors to meld further before use.
Ingredients
- 2 cups prunes pitted
- 1 cup water
- 1/4 cup orange juice
- 1 teaspoon orange zest
- 1/4 teaspoon salt
- 1/3 cup brown sugar
Instructions
- Combine all of the ingredients in a saucepan except for the brown sugar. Stir and bring to a boil for one minute.
- 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. Keep a close eye on the pan to make sure the prunes don't burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.
- Stir the brown sugar into the prune mixture till brown sugar melts and dissolves.
- Mash the prune mixture with a potato masher till a smooth puree forms. Run a fork through the mixture to break up any pieces the potato masher missed. You can also use an immersion blender for a smoother puree, if you want to.
- Let cool to room temperature before using. Store in a sealed, airtight container in the refrigerator. Refrigerating the filling to chill completely will make it easier to work with when filling hamantaschen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings
Amount Per Serving
Calories 35 kcal
% Daily Value*
| Calories | 35kcal | 2% |
| Carbohydrates | 9g | 3% |
| Sodium | 19mg | 1% |
| Potassium | 86mg | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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