Prune (or Lekvar) Filling for Hamantaschen

Name: Prune (or Lekvar) Filling for Hamantaschen
Ingredients: 0.75 cups freshly squeezed orange juice or water; 0.33 cups freshly squeezed lemon juice; 1 pound pitted prunes; 1 cup dark raisins; 0.33 cups sugar, plus more as needed; 0.25 teaspoons cinnamon; 0.5 cups finely chopped walnuts (optional)

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Servings: 3

Prune (or Lekvar) Filling for Hamantaschen

Ingredients

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0.75 cups freshly squeezed orange juice or water0.33 cups freshly squeezed lemon juice1 pound pitted prunes1 cup dark raisins0.33 cups sugar, plus more as needed0.25 teaspoons cinnamon0.5 cups finely chopped walnuts (optional)

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Instructions

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Step 1

Place the orange juice or water, lemon juice, prunes, raisins and sugar in a small saucepan. Cook over low heat, tossing and stirring the mixture to soften and plump the prunes and raisins, for about 8 to 10 minutes. Be sure it doesn't stick to the bottom of the pan; lower the heat if the mixture starts to boil. Remove the pan from the heat and, with a slotted spoon, transfer the fruit to the bowl of a food processor. Reserve the cooking liquid. Let the fruit cool for about 5 minutes.

Step 2

Add the cinnamon and walnuts (if using). Process well to achieve a thick pastelike puree, adding the cooking liquid a bit at a time as needed if the mixture is too thick; too much liquid will make the filling runny. Taste the filling and add sugar (a tablespoon at a time) if required. The filling should be thick and moist.

Step 3

Chill slightly before using. The chilled mixture can be used immediately, or it can be transferred to an airtight container and refrigerated for up to two weeks or frozen for up to six months.