Powidl, Austria’s version of plum jam, dates back to a time when sugar was only affordable for the “high earners”. The porridge is without or with very little sugar and still tastes sweet and extremely aromatic – with a very long shelf life. This is because of the naturally occurring sugar in fruits. Not only plums are suitable for powidl, but also other fruits. I especially like the version with apricots or the famous Austrian apricots. They are a higher form of apricot – mostly from the Wachau. Whether apricots or regular apricots, they should be nice and ripe and smell good. If the fruit is already a little soft, it does not hurt at all. The flavor of ripe apricots is especially well concentrated during long, slow cooking. The smell reminds me of my grandmother, who was anything but an enthusiastic cook, but she had a few beautiful classics from Austria in the pampering program for her grandchildren. Some of them were related to Powidl: Powidl-Tassels, Powidl-Kolatschen or buns filled with Powidl – each with plums in the classic version. In any case, I think apricot or apricot powder is a very good alternative: it tastes good and above all it looks much nicer than with plums. While damsons or other plums turn brown mainly due to the long cooking time, apricots produce a rich, bright apricot-orange. In Buddhism, color is also associated with enlightenment. If you stare long enough at a pot of gently bubbling apricot powder, you might understand it—or even experience it yourself.
Ingredients for about 800-1000 ml:
for 4 people
- 2.5 kg apricots apricot, apricot
- 1 vanilla pod vanilla
- 200 G dried apricots Apricot
- 250 ml dessert wine or fruity white wine Wine
1. Wash the apricots, cut them in half and remove the stones. Halve the vanilla bean lengthwise and scrape out the pulp with the back of a knife. Cook the vanilla bean and pulp with all the other ingredients for 30 minutes, stirring occasionally.
2. Pour the ripe fruit on a sieve, drain over the pot. Remove the vanilla pod. Boil the collected juice into syrup.
3. Heat the oven with circulating air to 150 degrees. Puree the apricots and mix with the reduced juice. Pour into a roasting pan or baking dish and roast in the oven for about 2.5 hours, stirring occasionally at the beginning and more often during the last 30 minutes. Pour the Powidl into hot water rinsed storage jars.
Jars can be stored in the refrigerator for several months – for longer storage without a refrigerator, the mass with a low sugar content should also be sterilized:
Choose a pot that just fits the glasses, place a folded kitchen towel at the bottom of the pot and place the still warm glasses in the pot. Pour a little hot water on top so that the glasses do not float. It doesn’t matter if the lids protrude a few millimeters – the steam generated during cooking is hot enough. Bring to a boil and as soon as bubbles appear in the glasses, set the timer for 15 minutes. Remove the sterilized glasses from the pot and let them cool on a wire rack – they will last almost indefinitely in the cellar.