Lekvar (Prune Filling or Prune Butter)
Growing up I ate delectable prune-filled pastries thanks to my Slovak grandma! Smelling this while it is slowly cooking on the stove reminds me of her.
Keep this covered in the refrigerator for up to 3 weeks. It can also be frozen if you aren't going to use it all at once.
How to Make Lekvar (Prune Filling or Prune Butter)
- Combine everything into a saucepan (except brown sugar) and cook on low heat, stirring every few minutes. Heat to boiling.
- Lower heat to simmer, cover pan and cook for 20 minutes, stirring every few mins.
- Remove lip from pan and add brown sugar. Cook, reducing liquid and stirring every few minutes. Be sure not to scorch. Mash with a wooden spoon until prunes are soft and broken up and mixture is thick until the consistency is like oatmeal (about 20 more minutes so be patient). It will thicken more when cooled.