Lekvar-Prune Filled Perogies - cooking recipe

Ingredients

pastry dough (See Perogies With Various Traditional Fillings for the dough recipe)
1 lb pitted dried prune
1 cup sugar
water

Preparation

Put the prunes in a good sized saucepan-heavy bottom if you have one.
Pour in water to cover, bring to a boil, reduce heat and cook over a\"hard simmer/light boil.
\"You may need to add more water to prevent scorching.
When prunes are soft puree in a food processor until smooth.
If the prunes are in any way runny cook until thick.
Make dough-or cut recipe in half and fill with prune filling.
(see recipe#20108 for filling and crimping directions) Boil perogies in water until they float, drain.
Fry in butter if you wish and serve with a dollop of vanilla ice cream or topping of your choice.
Freeze whatever filling your not using.