Hungarian Lekvár

When I tell people it's sort of a prune jam, they scrunch their face, as if I've told them I was making boiled head broth. But I grew up eating apricot, walnut and prune lekvárs. So for me, it's normal.

I love prune lekvár on a roll with butter. Just split a roll and butter both sides of each piece, then put it in a hot skillet. Oh, what a great way to heat bread. Then spread the lekvár on and enjoy. It's also used for rolling into palacsintas (Hungarian crepes). And it's even good when used as a filling for dough, the same way cheese goes in ravioli or potatoes into perogies.

Whether used in baked treats or as part of the main meal, Hungarian prune lekvár really is delicious, I swear.

Just chop a bag of pitted prunes, add water and sugar and cook it down, adding water and sugar as needed. The water rehydrates the fruit and the sugar adds a bit of sweetness.

I don't have the exact measurements to give you, because Mamam (Hungarian Grandma) never gave me measurements. "You just cooking it," she would say in her thick accent. "And you no burning it," she'd add.

I thought of Mamam when I spied a new (or new to me), brand of prunes listed as preservative free. I had a buck fifty off with coupons, so I thought I'd give them a try. Can't wait to see how they work in my homemade lekvár.

Until next time, Happy Whisking :-)