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Powidła śliwkowe
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Powidła śliwkowe

Plum butter

In the villages around Szydłów in the Świętokrzyskie hills, late-season Hungarian plums were once stirred in copper cauldrons over a fire for a day or more, until they became powidła, so thick a spoon stands up in it. The sugar in very ripe plums caramelises, turning the purée nearly black, glossy and intensely fruity with a slight bitterness. It fills pączki, drożdżówki and pierogi, and is spread on bread with butter. Traditional cooks spread the cooking over three days, letting the pot cool between sessions; an oven gets you there in an afternoon. The usual slip is cooking on the hob on high heat, which burns the bottom long before the plums thicken. Chef's tip: use the latest, ripest, wrinkly-skinned plums you can find; they need no sugar at all.

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