Friday, December 7, 2018

Powidl Prunes

Slave was talking to an old friend who grew up in St. Louis in the 40's. She told me of an old bohemian dish called “Powidl”. This wonderful old recipe has been updated to make a sweet jam-like spread that has a very low glycemic index of 29 per serving!


Spoon this on top of plain Greek yogurt or oatmeal or even ice cream if you’re wild and crazy. Add a dollop onto a crescent roll before rolling it up! As a child I remember it served on buttered bread with its juice dripped over it. Palacinky, an egg and milk based pancake topped with jam, is a common treat. Smear the thin pancake with jam and roll it up! A filling, healthy, breakfast, desert, or snack.


Ingredients
  • 1 lbs pitted prunes
  • 1 cup water
  • ½ cup orange juice
  • 4 Tbs brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Directions:

Place the prunes in a medium saucepan.
Add the rest of ingredients.



Bring to a boil, then lower heat to medium-low, cover, and simmer for 30 minutes, until prunes are soft and swimming in syrup. Check occasionally to make sure it does not boil dry, if low add more water.

Cool to room temperature, then cover and refrigerate for at least 1 hour.
This allows the syrup to thicken and flavors to develop. 
 


As a child, I loved to place a piece of lightly buttered bread upside down and spoon this on top! Heaven! If you wish, take a fork and mash up the prunes and juice into a paste to spread.

Serve alone or as you wish! Some books call this Hamantaschen Prune Filling.

For our music: https://www.youtube.com/watch?v=BoXu6QmxpJE&index=25&list=RDEhZba-P7R18
 



So honored to serve even this small dish for my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White


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