Aszalt Szilva Radvansky Modra

Aszalt Szilva Radvansky Modra Recipe | Hungarian Prune Dessert

Region / culture: Hungary | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Aszalt Szilva Radvansky Modra, a traditional Hungarian dish, is a delightful and sophisticated way to enjoy prunes. This recipe transforms simple ingredients into a rich and comforting dessert, showcasing the depth of flavor that can be achieved with prunes. The combination of sour cream, lemon juice, and a touch of flour creates a creamy sauce that perfectly complements the natural sweetness of the prunes. Topped with breadcrumbs for a slight crunch and baked to perfection, this dish is a testament to the elegance of Hungarian cuisine.

History

The origins of Aszalt Szilva Radvansky Modra can be traced back to the Austro-Hungarian Empire, where it was a popular dessert among the aristocracy. The recipe was named after the Radvansky family, who were known for their lavish banquets and exquisite taste in food. Over the years, the recipe has been passed down through generations, becoming a cherished part of Hungarian culinary tradition. It reflects the country's love for dishes that are both simple and rich in flavor, utilizing local ingredients like prunes to create something truly special.

Ingredients

24 prunes
0.5 lemon juice
1 tsp all-purpose flour
0.5 cup sour cream
0.25 cup bread crumbs
4 tbsp butter

How to prepare

Preheat the oven to 325°F (163°C).
In a saucepan, cook the prunes in lemon juice and 2 cups of water until they become soft.
Using a slotted spoon, remove the cooked prunes from the saucepan.
Place the saucepan with the liquid over the lowest possible heat and reduce it by half.
In a separate bowl, stir the flour into the sour cream and whip the mixture into the reduced prune liquid.
Simmer the mixture together for 5 minutes.
Transfer the cooked prunes to an ovenproof casserole dish.
Pour the thickened liquid over the prunes, sprinkle with bread crumbs, and dot with pieces of butter.
Bake the casserole in the preheated oven for 30 minutes.

Variations

For a twist on the traditional recipe, consider the following variations:
Add a splash of brandy or rum to the prune cooking liquid for added depth of flavor.
Mix in chopped nuts like walnuts or almonds into the breadcrumb topping for a crunchy texture.
Substitute the sour cream with Greek yogurt for a tangier sauce.
Incorporate spices such as cinnamon or nutmeg into the sauce for a warm, aromatic flavor.

Cooking Tips & Tricks

To ensure the best results when making Aszalt Szilva Radvansky Modra, consider the following tips:

- Use high-quality prunes for a richer flavor.

- Be careful not to overcook the prunes; they should be soft but not mushy.

- Gradually whisk the sour cream and flour mixture into the prune liquid to avoid lumps.

- For a golden and crispy topping, broil the casserole for the last few minutes of baking.

- Let the dish rest for a few minutes after baking for the flavors to meld together beautifully.

Serving Suggestions

Serve Aszalt Szilva Radvansky Modra warm, ideally after it has rested for a few minutes out of the oven. It can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. A sprinkle of powdered sugar or a drizzle of honey can also enhance the sweetness and presentation of the dish.

Cooking Techniques

The key techniques in this recipe involve simmering the prunes to soft perfection, reducing the cooking liquid to concentrate the flavors, and baking the assembled dish to achieve a creamy interior with a slightly crispy topping. Mastering these techniques will ensure a delicious outcome every time.

Ingredient Substitutions

If you're missing an ingredient or need to accommodate dietary restrictions, consider these substitutions:

- Replace prunes with dried apricots or figs for a different flavor profile.

- Use cornstarch instead of flour for a gluten-free thickener.

- Substitute coconut cream for sour cream to make the dish dairy-free.

- Opt for gluten-free breadcrumbs or almond meal for a gluten-free topping.

Make Ahead Tips

Aszalt Szilva Radvansky Modra can be prepared up to the point of baking and refrigerated for up to a day in advance. When ready to serve, simply bake as directed, adding a few extra minutes to the cooking time if the dish is cold from the refrigerator.

Presentation Ideas

For an elegant presentation, serve the dish in individual ramekins or a beautiful casserole dish. Garnish with fresh mint leaves or a sprinkle of edible flowers for a touch of color. A light dusting of powdered sugar can also add visual appeal and a hint of sweetness.

Pairing Recommendations

This dish pairs beautifully with a sweet dessert wine, such as Tokaji from Hungary or a late harvest Riesling. The sweetness of the wine complements the rich flavors of the prunes and the creamy sauce. For a non-alcoholic option, a strong black tea or a spiced chai can provide a delightful contrast to the sweetness of the dessert.

Storage and Reheating Instructions

Leftover Aszalt Szilva Radvansky Modra can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and warm in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes.

Nutrition Information

Calories per serving

Each serving of Aszalt Szilva Radvansky Modra contains approximately 200 calories. The calories are primarily derived from the prunes, butter, and sour cream, making this dish a relatively light yet satisfying dessert option.

Carbohydrates

A serving of Aszalt Szilva Radvansky Modra contains approximately 30 grams of carbohydrates. The majority of these carbohydrates come from the natural sugars in the prunes, making this dish a source of quick energy. The added lemon juice and sour cream contribute minimal carbohydrates, while the flour and breadcrumbs add a modest amount to the total.

Fats

This dish contains about 10 grams of fat per serving, primarily from the butter and sour cream. These ingredients contribute to the creamy texture and rich flavor of the sauce. To reduce the fat content, one could use low-fat sour cream and a smaller amount of butter.

Proteins

Aszalt Szilva Radvansky Modra is not a significant source of protein, containing only about 2 grams per serving. The small amount of protein comes from the sour cream and the trace amounts found in prunes and breadcrumbs.

Vitamins and minerals

Prunes are a good source of vitamins and minerals, including vitamin K, potassium, and dietary fiber. This dish provides a modest amount of these nutrients, contributing to bone health, digestion, and heart health. The lemon juice adds a small amount of vitamin C, enhancing the nutritional profile of the dish.

Alergens

This recipe contains dairy (sour cream, butter) and gluten (breadcrumbs, flour), which are common allergens. Individuals with sensitivities to these ingredients should consider suitable substitutions.

Summary

Aszalt Szilva Radvansky Modra is a moderately caloric dish with a good balance of carbohydrates and fats, and a small amount of protein. It offers nutritional benefits from prunes, including fiber and essential vitamins and minerals. However, those with dietary restrictions should be mindful of the dairy and gluten content.

Summary

Aszalt Szilva Radvansky Modra is a classic Hungarian dessert that offers a rich tapestry of flavors and textures. From its creamy sauce to its tender prunes and crispy topping, this dish is a celebration of simple ingredients elevated to something extraordinary. Whether you're exploring Hungarian cuisine or simply looking for a comforting dessert, this recipe is sure to impress.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Aszalt Szilva Radvansky Modra. It was a warm summer day, and I was visiting my dear friend Eva in her quaint little village in Hungary. Eva was a fantastic cook, and I always looked forward to our culinary adventures together.

On that particular day, Eva invited me into her kitchen to help her make a traditional Hungarian dessert. As we gathered the ingredients and got to work, she began to tell me the story behind this special recipe.

Eva explained that the recipe for Aszalt Szilva Radvansky Modra had been passed down in her family for generations. It was a cherished recipe, one that was only brought out for special occasions and celebrations. The dessert was a labor of love, requiring patience and precision to create the perfect balance of flavors and textures.

As we worked together to prepare the dessert, Eva shared with me the history of the recipe. She told me how her grandmother had learned to make it from a dear friend who lived in the neighboring village of Modra. The friend, Mrs. Radvansky, was known for her incredible cooking skills and her delicious creations.

Mrs. Radvansky had shared the recipe with Eva's grandmother many years ago, and it had since become a beloved family tradition. Eva's family had made the dessert for weddings, birthdays, and other special occasions, always with great care and attention to detail.

As we stirred the pot and watched the ingredients come together, Eva shared with me some of the tips and tricks that had been passed down through the generations. She told me how important it was to use the freshest plums, the finest sugar, and the purest water to create the perfect flavor profile.

As the dessert slowly cooked on the stove, filling the kitchen with the sweet aroma of simmering fruit, Eva told me stories of her childhood and the memories she had of making the dessert with her grandmother. She spoke of the laughter and joy that filled the kitchen as they worked together, creating something beautiful and delicious to share with their loved ones.

When the dessert was finally ready, Eva and I sat down at the table to enjoy our creation. The Aszalt Szilva Radvansky Modra was a work of art, with plump plums glistening in a thick syrup, infused with the flavors of cinnamon and vanilla. The taste was exquisite, a perfect balance of sweet and tart that melted in our mouths.

As we savored each bite, Eva and I toasted to friendship, to family, and to the joy of sharing food with those we love. In that moment, I felt a deep connection to Eva and her family, to Mrs. Radvansky and her village of Modra, and to the long line of women who had passed down this treasured recipe through the years.

I left Eva's house that day with a full heart and a satisfied stomach, grateful for the experience of learning to make Aszalt Szilva Radvansky Modra. The recipe had not only filled my belly with delicious food but had also nourished my soul with the warmth of friendship and tradition. And as I carried the recipe home with me, I knew that I would always hold onto the memories of that special day in Eva's kitchen, where I had discovered the magic of Hungarian cooking and the power of shared stories and recipes.