Fillings Prune or Lekvar Filling

posted by alsgirl 10-05-98 10:20 AM

Even people who don't care for prunes seem to like this filling. If you like, you can use a proportion of dates &/or
figs to vary the flavor. Or, use all raisins to make a raisin filling.


3/4 c. Water or orange juice
1/3 c. Lemon juice
2 c. Pitted prunes
1 c. Dark raisins
1/3 c. Sugar
1/4 ts. Cinnamon
1/2 c. Walnuts (optional)

1. In a small saucepan over low heat, place the water or orange juice, lemon juice, prunes, raisins (sometimes I
substitute more prunes for the raisins), sugar & cinnamon. Toss & stir fruit over low heat to soften prunes & plump the raisins, if using, about 8-10 minutes.

Make sure bottom doesn't stick, lowering heat if mixture starts to boil. Remove from heat & place mixture in a food
processor bowl. Let cool about 5 minutes.

2. Add cinnamon (either now, or earlier) & walnuts, if using. Process well, to form a thick puree, adding more water or orange juice, a bit at a time, to thin, as needed. Now taste filling & add extra sugar (a tablespoon at a time) at this point, if required. The natural sweetness of the fruits will vary; adjust to taste. Filling should be thick & moist. Too much liquid in themixture will make for a wet filling.

3. Chill slightly before using. Refrigerate (up to 2 weeks) or freeze (up to 6 months), if required. If chilled filling
seems too stiff, loosen with a bit of warm water or juice Makes approx. 3 cups of filling. Recipe can be doubled.

VARIATION: Mixed dried fruit filling: You can use almost any combination of dried fruits in your fillings. try substituting 1/2 c. dates, or 1/2 c. raisins, or 1/2 c. dried pears or peaches, or 1/2 c. dried cherries, or 1/2 c.
figs--for 1/2 c. of prunes in the basic recipe.

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