Celebrating Modern Jewish Living Through Food, Tradition, and Family
Rhea’s sweet tzimmes has a delicious bright note from sweet pineapple added to carrots, apricots, prunes and honey. Perfect for the High Holidays or Pesach.
The Backstory: Moving to South Florida in 1994 was a shock to my way of cooking. Suddenly it was too hot to make what I like to call my “cool weather” dishes. I was not used to defining menus as Summer, Summer, and Summer. At the beginning of living here I was constantly making warm weather dishes. Who knew that there was a common denominator between my cooking and the summer clothes I was wearing for 10 months out of the year? I soon decided the heck with this. As long as the air conditioner was on, I could cook hearty, heavy, stick to the ribs foods. More of the Backstory after the recipe…
Rhea's Sweet Tzimmes
- 2 cups pitted prunes
- 2 cups dried apricots
- 1 cup raisins
- 3 lbs. carrots
- 1 cup honey
- 2 cans pineapple chunks, 14 ounces each
- 1/2 -1 cup Juice from Pineapple chunks
- 4 tsp. butter or margarine
- 2 tsp. ground cinnamon
- Kosher salt and pepper to taste
- 4-6 sweet potatoes cut in medium chunks
Preheat oven to 350 degrees.
Put prunes and apricots in a deep bowl. Add boiling water and let them soak for 30 minutes. Drain and set aside.
Peel potatoes and carrots and cut into medium chunks. Cook until tender about 15 minutes (not mushy). Drain.
Combine prunes, apricots, potatoes and carrots and add some of the reserved pineapple juice. Use judgement on the amount of juice to make the mixture moist but not mushy. Pour everything into a greased 6 quart baking dish. Cover with foil. Bake for 30 minutes.
Uncover and add pineapple chunks, Bake uncovered for about 15+ minutes. Check to see if the potatoes are soft. If not continue baking till they are done.
…The Backstory continues: I met Rhea and her husband at the pool. Living in a condo I realized that my social life, if any, started at the pool. Of course, talk eventually turns to food. Rhea gave me this recipe. Over the years I have asked other ladies for their tzimmes recipes. Not one was alike; each had a varied recipe. Feel free to change any of the fruit or add different seasonings to the basic ones I listed.