Best Fruit Tzimmes Recipes

FRUIT TZIMMES

Fruit Tzimmes image

Make and share this Fruit Tzimmes recipe from Food.com.

Provided by Elmotoo

Categories Dessert

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb mixed dried fruit (prunes, peaches, pears apricots, raisins)
1/2 cup brown rice
4 tablespoons honey
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 cups boiling water
2 tablespoons flour
2 tablespoons butter
1 cup water

Steps:

Wash fruit in hot water; drain well.
Combine fruit with rice, honey, seasonings and water.
Bring to a boil, then reduce heat and simmer slowly until the rice is tender (about 20 minutes). If necessary, add a little water.
Heat flour over medium heat in a small skillet until light brown, stirring constantly to prevent burning. Stir in butter.
Slowly add water, stirring constantly. When smooth and thick, add to fruit mixture. Cook until the fruit liquid has thickened.
Transfer to a casserole; brown lightly under the broiler flame for a few minutes.
Serve hot as a dessert -- we serve it as a side dish with meat and poultry, also.

Nutrition Facts : Calories 235.2, Fat 4.5, SaturatedFat 2.5, Cholesterol 10.2, Sodium 231.9, Carbohydrate 49.8, Fiber 3.6, Sugar 11.6, Protein 2.5

VEGETABLE - FRUIT TZIMMES

Vegetable - Fruit Tzimmes image

From "A Little Jewish Cookbook" by Barbara Bloch. I've had this book a long time and this was the first tzimmes I ever made and it was well received. You can add some cinnamon if you like. I use the canned yams so no need to soften them as you do the carrots. I like the short cut! I just made this again and added dried apricots and orange zest. You can be creative with this dish.

Provided by Oolala

Categories Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 large carrots, thickly sliced
3 yams or 3 sweet potatoes, peeled and thickly sliced
1/2 lb prune, pitted and soaked until softened
3 granny smith apples, peeled, cored and thickly sliced
8 tablespoons brown sugar
salt, to taste
fresh ground pepper, to taste
3 tablespoons margarine or 3 tablespoons schmaltz
1 cup water or 1 cup orange juice

Steps:

Preheat oven to 350 degrees F.
Parboil carrots and yams in lightly salted water until not quite tender.
Drain vegetables and prunes.
Layer carrots, yams, prunes, and apples in a casserole dish, sprinkling layers with sugar, salt, pepper and dot with butter, margarine, or schmaltz.
Pour 1 cup of water or orange juice into the casserole dish, cover and bake for 30 minutes or until apples are tender.
Uncover and bake for about 5 minutes or until top is lightly browned.
Serve hot as an accompaniment to main dish.

Nutrition Facts : Calories 419.5, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 86, Carbohydrate 92.6, Fiber 10.7, Sugar 41.6, Protein 3.4

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