Powidl

Powidl is a traditional Central European fruit spread primarily made from plums, though other fruits such as apricots, peaches, or cherries may also be used. The term originates from the Czech and Slovak word *povidla*, which translates to "plum jam" or "plum preserve." Powidl is known for its thick, syrupy consistency and rich, sweet flavor, often used as a filling for pastries, a topping for bread, or a spread for toast.

The preparation of powidl typically involves cooking down fruit with sugar and sometimes spices like cinnamon or cloves until it reaches a dense, spreadable texture. In some regions, the fruit is first dried or partially fermented before being cooked. The result is a dark, glossy spread that retains a slight chewy texture from the fruit's natural pectin.

Powidl has been a staple in Central European cuisine for centuries, particularly in countries like the Czech Republic, Slovakia, Austria, and Germany. It is commonly used in baked goods such as *povidlový koláč* (a plum spread cake) or *powidlák* (a sweet bun filled with powidl). The spread is also enjoyed on its own, often paired with cheese or used as a glaze for meats.

While modern commercial versions are widely available, homemade powidl is still prized for its natural ingredients and artisanal quality. Its versatility makes it a beloved ingredient in both traditional and contemporary desserts.