First of all, thank you for reminding me of "povidl," a word I grew up with as my Viennese great-aunt supplied my family with the povidl she made from the plums she grew in her garden. Alas, the required prune plums are only sold in Chicago stores for about two hit-or-miss weeks end of August/early September. I am usually in search of them to make my beloved "Zwetschgendatschi" (Bavarian prune plum sheet cake).
First of all, thank you for reminding me of "povidl," a word I grew up with as my Viennese great-aunt supplied my family with the povidl she made from the plums she grew in her garden. Alas, the required prune plums are only sold in Chicago stores for about two hit-or-miss weeks end of August/early September. I am usually in search of them to make my beloved "Zwetschgendatschi" (Bavarian prune plum sheet cake).
Second, prunes are a key ingredient in my husband's cholent: https://open.substack.com/pub/annettegendler/p/cholent?utm_source=share&utm_medium=android&r=5lz73
Third, now I gotta find that Agnon story...
Love this, and, at the Steinberg home in Malverne, LI, a favorite hamentaschen filling was none other than prune butter.