Tsimmes with Marsala and Dried Fruit
Source of Recipe
"Jewish Food," by Matthew Goodman
* Exported from MasterCook *
Tsimmes with Marsala and Dried Fruit
Recipe By : Matthew Goodman
Serving Size : 8 Preparation Time :0:00
Categories : Jewish, Vegetables, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup pitted prunes -- halved
1/3 cup dried pitted dates -- halved
1/3 cup dried figs -- quartered
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup dried apricots -- halved
1 cup Marsala wine* -- mix with a little
-- brandy if desired
6 carrots -- peeled and cut
-- into 1/2-inch rounds
6 sweet potatoes -- peeled and cut
-- into 1/2-inch cubes
1 cup orange juice -- plus more if
-- needed
1/4 cup honey
1 teaspoon ground cinnamon
Place the dried fruit in a medium bowl and stir to combine. Cover with the Marsala and (if using) brandy. Let steep for 1 hour.
Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch baking dish.
Place the carrots and sweet potatoes in the prepared baking dish, stirring to combine. In a small bowl, stir together the orange juice and honey and pour the mixture over the sweet potatoes and carrots. Sprinkle the cinnamon over them. Add the dried fruits, including the soaking liquid, and stir to combine. Bake uncovered, until the vegetables are very tender, 1 1/2 to 2 hours. If the mixture starts to dry out, add a little more orange juice. Serve warm.
*My Notes: This recipe was given to the author by Eudice Mesibov. It does not clearly specify to soak the fruits in dry or sweet Marsala, but traditionally tsimmes is a marriage of sweet fruits, and vegetables so I would use sweet Marsala here. Another tip is to bake the casserole, covered, for the first 1/2 hour so that the vegetables stay moist and do not get terribly dry and too browned. -- Judi M. Phelps
Cuisine:
"Jewish"
Source:
"Jewish Food"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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