It’s that time of year again. Summer is over, I know that the warm days will soon turn into rainy fall days and the leaves will begin to turn color. Rosh Hashanah is just 2 weeks away, and then Yom Kippur and Succos.
I see the beginnings of the fall fruits and I suddenly crave those flavors. Italian Plums are just ripe and I know that I must grab the opportunity, because the season for these perfect plums does not last long. Italian plums are purple on the outside and yellow/green inside. They are tart and refreshing and a perfect nosh. I throw a few into a small bag and take them with me for a quick anytime snack. But these plums are perfect for so much more. You can cook them up in compote with other fruits and spices, as you wish. Or last week, I put together a plum crumble, which we all just loved. Cut the plums in half, and discard the pits. I simply tossed them with a couple tablespoons of flour, sugar and cinnamon. Then I topped them with a crumble topping, made of ¾ cup each of flour and sugar, dash of cinnamon and then 6 tablespoons of margarine, cut into the flour mixture. I baked it at 375 degrees for about an hour. The plums turned a beautiful purple.
But today, I am going to make my favorite, Lekvar, preserves. I think it is my favorite because it brings me back home, to my comfort foods of our family heritage. My father’s family had plum trees in abundance, and so my grandmother made lots and lots of lekvar, canned and stored it for use for the entire year. The simple recipe is in my book, Food Family and Tradition: Hungarian Kosher Family Recipes and Remembrances, (available either on Amazon or my website) or you can send me an email at email@example.com and I will be happy to send you the recipe.
It is wonderful on French toast, as a pastry filling, on a cracker, or wherever you want a delightful, refreshing preserve.
And you can serve it as a relish at your Rosh Hashanah meal!
Wishing you a shana tova! Good health, good times, and good food!