When ripe, they are deliciously sweet. Polish plum butter, known as powidla sliwkowe, is like a fruit butter but the purée isn't strained. Form the dough into small walnut-sized pieces. Add butter, flour, egg, cream and salt. For instance, you’ll see it as a filling in gingerbread cake or as a filling for Polish doughnuts, or paczki. Want a cookbook of our best dessert recipes? In a large bowl, combine the flour, baking powder, salt, and 3/4 cup of sugar. Add the sugar and continue heating for another 30 minutes. No votes so far! Jun 10, 2019 - Polish plum butter, known as powidla sliwkowe, is like a fruit butter but the purée isn't strained. Mix in flour mixture at low speed just until blended. Beat together butter and sugar with an electric mixer until pale and fluffy. 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. With added UV protection, this top coat helps prevent nail polish from chipping and fading for radiant colour that Line a 13 x 9 inch baking dish with parchment paper. Preheat the oven to 350 F. Lightly coat a 13 x 9-inch baking dish with cooking spray. Remove from heat and blend to make a more smooth butter. Especially since I’m particularly Polish!! In fact, nothing is added, no pectin or seasonings, and pasteurisation in water bath is not needed. Welcome to my Polish food blog! Tell me about what your family preserved the most? Add the ground cloves. Combine 1 tsp baking soda with 1 tbsp vinegar in a cup and stir until the foam subsides. 1 pound plums (Italian or damson, washed, halved, and pitted). Of all the powidlas, plum powidla is the best known and best loved. In a large Dutch oven, add the chopped plums and all other ingredients except for the Grand Marnier. 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. When ready, boil a large pot of water Place plums in a small saucepan. 15 plums make about 2 cups of plum butter. 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). They are round, with dark redish purple skin and meaty dark flesh. 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. I used my German honey in this plum butter and pretty fantastic. If not consuming immediately, place in jars while hot. They are small, football shaped, with yellowish flesh, and shiny purple skin. Sprinkle each plum with sugar (about 1/8 teaspoon) and a pinch or dash of cinnamon. Flatten each dough ball and wrap it around a pitted plum. 4.4 out of 5 stars 14 $16.99 Only 11 left in stock - order soon. I will be making plum butter this weekend. 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). It bloomed every other year, if I remember correctly, and when it did the branches hung low under the weight of the fruit. How to make the Plum Butter Cookies -. Your email address will not be published. Line a 11 x 15 x 2 inch pan* (28 cm x 38 cm x 5 cm) with parchment paper or aluminum foil and lightly grease. Cream together 1/2 cup butter with 1 cup Crisco shortening and 1 cup sugar for about 1 minute with a mixer. Loved your receipes that you share!! 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. Place lids on and bake at 350°F / 180°C for 10 min. The final product has a beautiful color, a sweet and tangy flavor and it smells amazing. Join my network of friends and stay in touch with your roots through my stories. Makes about 2 cups. Your email address will not be published. Double-Crust Polish Plum Pie (Półkruche ciasto ze śliwkami) September 30, 2019 No Comments The closest equivalent to an American pie in Polish cuisine is a double-crust, sweet pastry filled with summer fruit, usually apples or plums, and baked in a large, rectangular baking pan. Plum butter is often used in Polish recipes. It is used as a spread on bread, rolls, sour-milk pancakes - racuszki - but also in sauces, pastries and sometimes in the national dish of Poland - Hunter's Stew or bigos. Love, Anna. Barbara P. I just bought 5 pounds of plums on clearance. That’s why at butter LONDON we use only the highest quality ingredients to meet our performance standards and give you high-impact colour you can count on. Stovetop Stewed Plums With Cinnamon Recipe, Easy Raspberry Jam With Frozen or Fresh Berries. It is made with 2 ingredients -- plums and sugar. Beat in yolks and vanilla until combined well. They are small, football shaped, with yellowish flesh, and shiny purple skin. Pour into the baking pan and spread over the cooled base. If very ripe plums are used, no sugar need be added. Plums I grew up eating in Poland are called Hungarian plums = śliwki węgierki, in the US known as damson plum. I made your pickles back in the summer, yum! Lightly push in the halved plums, skin side down. Only two ingredients are required, plums and sugar: the trick is to cook the plums Polish plum butter, known as powidla sliwkowe, is like a fruit butter but the purée isn't strained. Take one part of white dough and pinching small pieces of dough off (about a quarter size) cover the bottom completely. Plum Butter brings back memories of the time I spent with my Oma and Opa growing up in southern Germany. Spread 1 piece of dough per pan, into an even layer. Designed & Developed by PixelBoom. This recipe for Polish Plum Butter - Powidla Sliwkowe - calls for only two ingredients - plums and sugar and not very much of the latter. Bring mixture to a boil, reduce heat to medium, and cook until fruit is very tender, about 15 minutes. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents. It is even sometimes turned into soup.This recipe easily can be increased. Place the sliced plums in a medium to large pot, and heat over medium/low heat for 30 minutes, stirring occasionally. My Grandma was not using strict guidelines, but followed her culinary instinct and experience instead. Next, spread plum butter on top of white layer. For my recipe I’m using “blood plums”. Keep an eye on it, and stir frequently to keep it from sticking and burning to the bottom of the pan. Get it free when you sign up for our newsletter! If you can't find those, buy what you can and let sit on your counter until they become soft. So good. 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. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Place hot powidla into hot sterilized jars, leaving 1/4-inch headspace. It is nothing but Italian plums (called węgierki or Hungarian plums by Poles) cooked down very slowly (and stirred frequently) into a thick paste. If your fruit was sweet and ripe, you should not need to add any sugar. 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 … It is made with 2 ingredients -- plums and sugar. It goes well with piernik. The finished product should become a thick and lumpy in texture and taste sweet, tangy with a slight tinge of roasted plum. Powidła ze śliwek [pron. Not all ingredients are created equal. Be the first to rate this post. Knead well, adding a bit of water if necessary. Maintal Premium Plum Butter, 12 … Pour out excess flour and set aside. Precise recipe for the yeast cake, which I liked the most I found on malacukierenka.pl . Preheat oven to 350°F with the rack in the middle. Next, divide and spread the plum butter between the two pans. 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. Sorry, your blog cannot share posts by email. Helps nourish, strengthen and rejuvenate the look of dry, brittle nails with this butter LONDON Jelly Shine and top coat. Powidl (or powidel, from Czech povidla or Polish powidła or powidło) is a fruit spread prepared from the zwetschge plum. Preheat oven to 350°F / 180°C. Product of Poland. Cover with hot sterilized lids and rings. Once plums have cooked down, remove from heat and set aside for 2 hours. Sterilize jars and lids in boiling water for at least 5 minutes. For the butter topping, put sugar in a small bowl. Barbara, good luck! I am not ashamed to admit that I ate a lot of this jar with a spoon. Bring to a boil, reduce heat and simmer until plums completely break down and are tender, stirring with a wooden spoon. Return to the oven for 20 minutes. Leave a comment below. 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 There it’s called Pflaumenmus and you can readily find it … Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. All Rights Reserved. Place plums in a large, deep pan. And set aside for a minute while we prepare the butter topping. Plum Jam RecipesJelly RecipesFruit RecipesRecipiesPlum Recipes To FreezeCherry Plum RecipesPlum Recipes HealthyHealthy … Plums - choose plums that are soft and ripe. When ripe, they are deliciously sweet. I love this stuff. Post was not sent - check your email addresses! Cut each half again in half (Italian plums) or into thirds or quarters (medium to large black or red plums). Mix to combine. We are sorry that this post was not useful for you! Grandparents had one old plum tree in their garden. Sweet Polish plum dumplings (2) 55 min In Poland, these potato dumplings filled with plums are served with cream, sugar or melted butter. Required fields are marked *. Wash plums, remove pits and cut into smaller pieces. Of all the powidlas, plum powidla is the best known and best loved. Remove to counter and allow to cool before storing in a cool, dry, dark place. Its thick and sweet and sour, perfect on bread or as a topping on cakes and filling for naleśniki. M Recipe by: Magster I made it! It is made with 2 ingredients -- plums and sugar. © 2020 - Polish Your Kitchen. For Pączki Dough: Heat milk to 110 F, and then dissolve yeast into it. Let me know how it turned out for you! Add the room-temperature butter, milk, and eggs. Heat over very low heat and simmer for 2 hours, stirring occasionally. 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. Homemade plum butter is simple to make using just plums, sugar, and a little water; spread on warm bread, toast, or scones. This creates a great taste of roasted plums). 2 Blend together butter and … Grandparents had one old plum tree in their garden. 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. KRAKUS JAM PLUM BUTTER POVIDEL 2 pack x 9.88 oz (280g) Powidlo Sliwkowe. 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. Discard the vanilla bean. 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. Add a little bit of water to prevent burning. Add the butter. 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? Top with the plum quarters, skin side down. JavaScript seems to be disabled in your browser. Wash and dry plums. The plum butter is ready when it doesn't run when placed on a chilled plate. 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. 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. Using a food processor, puree batches of … They are very sweet, therefore perfect for this plum butter recipe. Sprinkle with half the walnuts. Yes, I rememberer making this back in Poland. Cut in half lengthwise and remove pits. No added sugar needed. Your Polish Plum Yeast Cake is ready. Add a tablespoon of flour to each of 4 gallon sized food storage bags and shake to dust the inside. , or paczki heating for another 30 minutes, stirring occasionally turned into soup.This recipe easily be! Round, with yellowish flesh, and unlike the German Pflaumenmus ( plum puree ) powidl. F, and stir until the foam subsides Jam or marmalade, and stir frequently to it... 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A food processor, puree batches of polish plum butter How to make a more smooth butter blog can not share by! With yellowish flesh, and 3/4 cup of sugar using a food processor, batches!