- Most Helpful
- Highest Rating
Wow..this tasted just like the commercial Lekvar I had in the refrigerator. It's texture was perfect, too. I'm really thrilled to have this recipe as Lekvar is difficult to find here, and I use it in place of oil in my chocolate cakes. I was so confident I would like this recipe, I made 4x recipe Using 24 oz. pruned) and it made about 24 oz. of prune butter. Rita...thanks SOOO much for sharing.
I recently made some of this to fill my hamentashen, and Oh Wow! Yummy! I can't wait to make more! Pretty easy, and I followed the directions closely, except like another reviewer, I cooked it for closer to an hour. True, I did want it thick. One personal comment - I might cut back on the lemon a bit next time. I also made another batch with dried apricots, using a teeny bit of lemon juice, but mostly orange zest and orange juice. Also delish!!! I would like to try this with other dried fruits - how 'bout cherries? Anyway, I am thrilled to know this easy recipe! Thanks, Rita L.
Amazing! I can't believe how easy this recipe was to make and how good it turned out! I followed the directions, but cooked it about an hour at med-low heat. (After half hour it was still too watery.) Thanks for posting!
Excellent and easy. I use this as a fat substitute in chocolate cakes and brownies, and muffins. I have a hard time finding commercial versions here. I used to make my own from Italian prunes grown in the yard, but that was a lot of work. This is much easier! Made for Fall 2009 PAC.
Very nice and so simple. I made the apricot and prune version of the recipe and enjoyed both. This will make a nice filling too for my kieflie dough.
I made this with Apricots instead of Prunes, and used it like jam for Polish Nalesniki (Very Thin Pancake) Crepe #138143. Good stuff.