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Rhea’s Sweet Tzimmes

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 as seen on The Jewish Kitchen website
Rhea's Sweet Tzimmes
Votes: 1
Rating: 5
You:
Rate this recipe!
Rhea's Sweet Tzimmes as seen on The Jewish Kitchen website
Print Recipe
Sweet and delicious this easy to make recipe will become an instant favorite for you and your family. The pineapple is truly transformative in this recipe!
Servings Prep Time
6+people 15 minutes
Cook Time
45+minutes
Servings Prep Time
6+people 15 minutes
Cook Time
45+minutes
Rhea's Sweet Tzimmes as seen on The Jewish Kitchen website
Rhea's Sweet Tzimmes
Votes: 1
Rating: 5
You:
Rate this recipe!
Rhea's Sweet Tzimmes as seen on The Jewish Kitchen website
Print Recipe
Sweet and delicious this easy to make recipe will become an instant favorite for you and your family. The pineapple is truly transformative in this recipe!
Servings Prep Time
6+people 15 minutes
Cook Time
45+minutes
Servings Prep Time
6+people 15 minutes
Cook Time
45+minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Put prunes and apricots in a deep bowl. Add boiling water and let them soak for 30 minutes. Drain and set aside.
  3. Peel potatoes and carrots and cut into medium chunks. Cook until tender about 15 minutes (not mushy). Drain.
  4. 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.
  5. 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.
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…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.

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Rhea's Sweet Tzimmes as seen on The Jewish Kitchen website

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Rhea's Sweet Tzimmes as seen on The Jewish Kitchen website

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RECIPE IDEAS FOR HOLIDAYS AND EVERY DAY