We also know these dark, tart preserves by their eastern European name, lekvar. They’re called Powidl in Austria, from powidlen, the high German word for “made in Bohemia,” the region where the preserves are especially fine. To give prune butter the typical central European flavor, stir in a generous pinch each of ground cinnamon and cloves to each cup of prune butter. If desired, add 1 tablespoon of golden rum. Refrigerate the prune butter after opening, it will keep indefinitely.
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