Powidla recipe

[Plain text please --thanks]

Dear Powidla lovers,=0A=0A=0ASince we are on the subject POWIDLA, I am happ=
y to offer you the recipe from my =0Acookbook, which will taste just like =
the original one made from fresh plums. =0A=0A=0AThe Hungarian name for Po=
widla is LEKVAR (Prune Butter), a version of which is =0Aavailable in the =
supermarkets but does not taste like the one we are used to.=0A=0A =0A =0A =
=0A =0A =0A=E2=80=9CFROM RUTH=E2=80=99S KITCHEN WITH LOVE=E2=80=9D =0A =
=0A=E2=80=9C =0A =0A =0APOWIDLA( Lekvar/Prune jam=0A =0A =0A1 lb =
 dried prunes =0A1 lb sugar =0A6 oranges =0A2 =
  bay leaves =0A2 tablespoons honey =0A =0APut the =
pitted prunes in a pot and cover with water. Cook on low heat =0Auntil =
  tender. When cool, puree them in a food processor or blender. Return =0At=
o pot, add the juice of the 6 oranges, the sugar and the bay leaves. =
Cook =0Astirring constantly until mixture gets thick. Cool and fill s=
everal jars =0Awith the prune jam. Can be kept refrigerated for many =
months. =0A=0A =0A =0A=0ARuth Glasberg Gold=0A=0A20191 E Country C=
lub Dr, #1802=0A=0AAventura, FL 33180 USA=0A=0A=0AT 305.936.9494=0A=0AF 305=
.936.9992=0A=0Aemail: glasgold_at_bellsouth.net=0A=0A=0A =0A=0ARuth Glasberg G=
old=0A=0A20191 E Country Club Dr, #1802=0A=0AAventura, FL 33180 USA=0A=0A=
=0AT 305.936.9494=0A=0AF 305.936.9992=0A=0Aemail: glasgold_at_bellsouth.net

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Received on 2012-08-23 18:12:59