I am not ashamed to admit that I ate a lot of this jar with a spoon. Plums I grew up eating in Poland are called Hungarian plums = śliwki węgierki, in the US known as damson plum. Place plums in a large, deep pan. Preheat the oven to 350 F. Lightly coat a 13 x 9-inch baking dish with cooking spray. For Pączki Dough: Heat milk to 110 F, and then dissolve yeast into it. And set aside for a minute while we prepare the butter topping. When ripe, they are deliciously sweet. poh-vee-dwa zeh shlee-vehk] would line the shelves of the basement pantry, along the side of pickles, sour cherries, pickled beets and other goodies, and as we slowly depleted her provisions, Grandma was glad to see that we were making room for the next season’s harverst. Cut each half again in half (Italian plums) or into thirds or quarters (medium to large black or red plums). It bloomed every other year, if I remember correctly, and when it did the branches hung low under the weight of the fruit. Stovetop Stewed Plums With Cinnamon Recipe, Easy Raspberry Jam With Frozen or Fresh Berries. This recipe for Polish Plum Butter - Powidla Sliwkowe - calls for only two ingredients - plums and sugar and not very much of the latter. Place plums in a small saucepan. Pipe or spoon half the meringue on top, staying 1/3 inch away from the borders of the cake pan (the meringue will expand while baking). Cream together 1/2 cup butter with 1 cup Crisco shortening and 1 cup sugar for about 1 minute with a mixer. We are sorry that this post was not useful for you! Add sugar to taste and continue to cook and stir until butter is thick enough so when a spoonful is turned upside down it doesn't immediately drop back into the pan. Keep an eye on it, and stir frequently to keep it from sticking and burning to the bottom of the pan. Join my network of friends and stay in touch with your roots through my stories. Form the dough into small walnut-sized pieces. Combine 1 tsp baking soda with 1 tbsp vinegar in a cup and stir until the foam subsides. It goes well with piernik. Add a tablespoon of flour to each of 4 gallon sized food storage bags and shake to dust the inside. It is made with 2 ingredients -- plums and sugar. Add the butter. Cut in half lengthwise and remove pits. Lightly push in the halved plums, skin side down. Once plums have cooked down, remove from heat and set aside for 2 hours. Cook on low heat until almost all liquid evaporates and the butter starts sticking to the bottom (let it stick a bit, but don't let it burn. Preheat oven to 350°F with the rack in the middle. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents. If you can't find those, buy what you can and let sit on your counter until they become soft. Yes, I rememberer making this back in Poland. Homemade plum butter is simple to make using just plums, sugar, and a little water; spread on warm bread, toast, or scones. All Rights Reserved. Bring mixture to a boil, reduce heat to medium, and cook until fruit is very tender, about 15 minutes. Add a little bit of water to prevent burning. Add the room-temperature butter, milk, and eggs. butter LONDON’s luxury beauty products in multi-piece collections, new arrivals, best sellers, travel size beauty, foundation collection, and Pantone Color of the Year nail lacquer celebration. Plums - choose plums that are soft and ripe. Required fields are marked *. Your email address will not be published. If not consuming immediately, place in jars while hot. It is nothing but Italian plums (called węgierki or Hungarian plums by Poles) cooked down very slowly (and stirred frequently) into a thick paste. They are very sweet, therefore perfect for this plum butter recipe. Remove to counter and allow to cool before storing in a cool, dry, dark place. Pour into the baking pan and spread over the cooled base. Bring to a boil, reduce heat and simmer until plums completely break down and are tender, stirring with a wooden spoon. Not all ingredients are created equal. Top with the plum quarters, skin side down. © 2020 - Polish Your Kitchen. Welcome to my Polish food blog! Powidla Wegierkowe - Plum Butter-Povidel Runoland JAMS & PRESERVES A thick fruit spread widely used in Polish cuisine not only for spreading on bread but also to … No votes so far! For instance, you’ll see it as a filling in gingerbread cake or as a filling for Polish doughnuts, or paczki. Precise recipe for the yeast cake, which I liked the most I found on malacukierenka.pl . Be the first to rate this post. Helps nourish, strengthen and rejuvenate the look of dry, brittle nails with this butter LONDON Jelly Shine and top coat. Wash plums, remove pits and cut into smaller pieces. Tell me about what your family preserved the most? Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. Sorry, your blog cannot share posts by email. In a large bowl, combine the flour, baking powder, salt, and 3/4 cup of sugar. Your email address will not be published. They are small, football shaped, with yellowish flesh, and shiny purple skin. JavaScript seems to be disabled in your browser. 2 Blend together butter and … Let me know how it turned out for you! Next, divide and spread the plum butter between the two pans. Of all the powidlas, plum powidla is the best known and best loved. Next, spread plum butter on top of white layer. Place the sliced plums in a medium to large pot, and heat over medium/low heat for 30 minutes, stirring occasionally. Sprinkle each plum with sugar (about 1/8 teaspoon) and a pinch or dash of cinnamon. Jun 10, 2019 - Polish plum butter, known as powidla sliwkowe, is like a fruit butter but the purée isn't strained. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. I made your pickles back in the summer, yum! My Grandma was not using strict guidelines, but followed her culinary instinct and experience instead. Designed & Developed by PixelBoom. Barbara P. I just bought 5 pounds of plums on clearance. This plum-studded cake will be welcomed with open arms for afternoon tea, dessert or in a lunchbox Ingredients 180 g butter, softened 1 cup caster sugar 3 eggs 3 cups self-raising flour, sifted 2 tablespoons lemon juice ½ teaspoon Sterilize jars and lids in boiling water for at least 5 minutes. Plum Jam RecipesJelly RecipesFruit RecipesRecipiesPlum Recipes To FreezeCherry Plum RecipesPlum Recipes HealthyHealthy … 4.4 out of 5 stars 14 $16.99 Only 11 left in stock - order soon. They are small, football shaped, with yellowish flesh, and shiny purple skin. Polish Plum Butter {Powidła ze Śliwek} Plums I grew up eating in Poland are called Hungarian plums = śliwki węgierki, in the US known as damson plum. If very ripe plums are used, no sugar need be added. Add butter, flour, egg, cream and salt. How to make the Plum Butter Cookies -. The final product has a beautiful color, a sweet and tangy flavor and it smells amazing. So good. The plum butter is ready when it doesn't run when placed on a chilled plate. Plum Butter Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it What did you think about this recipe? If your fruit was sweet and ripe, you should not need to add any sugar. Polish Plum Butter or Jam (Powidla Sliwkowe) This recipe for Polish Plum Butter - Powidla Sliwkowe - calls for only two ingredients - plums and sugar and not very much of the latter. Loved your receipes that you share!! Grandparents had one old plum tree in their garden. Knead well, adding a bit of water if necessary. It is made with 2 ingredients -- plums and sugar. The plums cooked for a while, and since they’re so sweet, the sugar in them would almost caramelize in the pot, creating an unusual and very distinctive taste of a roasted plum. They are round, with dark redish purple skin and meaty dark flesh. I love this stuff. Beat together butter and sugar with an electric mixer until pale and fluffy. Line a 13 x 9 inch baking dish with parchment paper. Again, Grandma had to get creative with preserving all that fruit, because “nie może się zmarnować” (can’t go to waste), so she’d make us plum pierogi, plum drożdżowiec (yeast dough sweet bread), plum dumplings and jars and jars of plum butter. Of all the powidlas, plum powidla is the best known and best loved. 1 pound plums (Italian or damson, washed, halved, and pitted). Plum butter is often used in Polish recipes. M Recipe by: Magster I made it! When ready, boil a large pot of water Want a cookbook of our best dessert recipes? Mix in flour mixture at low speed just until blended. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Skype (Opens in new window), Click to email this to a friend (Opens in new window). HELP KEEP THIS PAGE ALIVE DONATE VIA PAYPAL, Christmas Market Treats | Szczecin | Poland, Video recipe: Christmas Beetroot Broth with Mushroom Dumplings, Poland’s Crooked Forest Conspiracy | Gas station food | Gryfino | Poland, Visiting the biggest Cathedral in North Poland, Polish Your Kitchen; A book of memories; Christmas Edition, Polish-style home-made sauerkraut {kapusta kiszona}, Video recipe: Authentic Polish-style home-made sauerkraut. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. For my recipe I’m using “blood plums”. Only two ingredients are required, plums and sugar: the trick is to cook the plums If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year. Sweet Polish plum dumplings (2) 55 min In Poland, these potato dumplings filled with plums are served with cream, sugar or melted butter. Preheat oven to 350°F / 180°C. This creates a great taste of roasted plums). When ripe, they are deliciously sweet. Love, Anna. Take one part of white dough and pinching small pieces of dough off (about a quarter size) cover the bottom completely. For the butter topping, put sugar in a small bowl. Its thick and sweet and sour, perfect on bread or as a topping on cakes and filling for naleśniki. Return to the oven for 20 minutes. Flatten each dough ball and wrap it around a pitted plum. Add the ground cloves. Polish plum butter, known as powidla sliwkowe, is like a fruit butter but the purée isn't strained. Post was not sent - check your email addresses! Sprinkle with half the walnuts. Powidl (or powidel, from Czech povidla or Polish powidła or powidło) is a fruit spread prepared from the zwetschge plum. Heat over very low heat and simmer for 2 hours, stirring occasionally. Leave a comment below. Discard the vanilla bean. No added sugar needed. It is made with 2 ingredients -- plums and sugar. It is even sometimes turned into soup.This recipe easily can be increased. Get it free when you sign up for our newsletter! Especially since I’m particularly Polish!! Beat in yolks and vanilla until combined well. With added UV protection, this top coat helps prevent nail polish from chipping and fading for radiant colour that Maintal Premium Plum Butter, 12 … Using a food processor, puree batches of … Spread 1 piece of dough per pan, into an even layer. 15 plums make about 2 cups of plum butter. Product of Poland. Powidła ze śliwek [pron. Place lids on and bake at 350°F / 180°C for 10 min. Cover with hot sterilized lids and rings. Pour out excess flour and set aside. Remove from heat and blend to make a more smooth butter. Mix to combine. Place hot powidla into hot sterilized jars, leaving 1/4-inch headspace. Polish plum butter, known as powidla sliwkowe, is like a fruit butter but the purée isn't strained. There it’s called Pflaumenmus and you can readily find it … Your Polish Plum Yeast Cake is ready. In fact, nothing is added, no pectin or seasonings, and pasteurisation in water bath is not needed. Have cooked down, remove from heat and set aside for a minute we! Sometimes turned into soup.This recipe easily can be increased medium, and purple! Made your pickles back in Poland, spread plum butter found on malacukierenka.pl but her! Gallon sized food storage bags and shake to dust the inside boil, reduce to! A polish plum butter school instructor and award-winning food writer round, with yellowish,. Its thick and lumpy in texture and taste sweet, therefore perfect for this plum butter between the pans... Is made with 2 ingredients -- plums and sugar an even layer batches of … How to make plum... Plums I grew up eating in Poland are called Hungarian plums = śliwki węgierki in! Medium speed for 4 minutes or until all of the ingredients combine into. 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