“Tzimmes” comes in many different varieties.  The common denominator is that a tzimmes is always a mixture of a number of different ingredients.  For this reason, the Yiddish word tzimmes has come to mean something that is all mixed up.  (Yiddish is a language traditionally spoken by Ashkenazic Jews.  For more information about Yiddish and its impact on English, read Leo Rosten’s The Joys of Yiddish.)

This fruit tzimmes is best when served warm or at room temperature. It’s a vegetarian version of a traditional meat-based recipe.

Equal amounts
of the following:

• Dried apricots
  
• Dried pears
  
• Dried apples
  
• Dried prunes
  
• Raisins
  

And the following:

• One carrot, peeled and cut into ¼" coins for each ½ pound of dried fruit
  
• A thinly-sliced orange
  
• A thinly-sliced lime or lemon
  
• Orange juice
  
• Honey
  
• Cold water
  
• Cinnamon sticks
  

Cooking Directions

1. Combine all the fruit and the carrots in a baking dish.  Add equal amounts of water and orange juice until the fruit is covered.  Add honey to taste (about 1–2 tablespoons for each pound of fruit.)  Add cinnamon sticks to taste (2–3 per pound of fruit works well.)
   
2. Cover and bake at 350 degrees until most of the liquid is absorbed and the carrots are cooked all the way through.  Add equal amounts of water and orange juice as necessary to keep the fruit from burning.
   
3. Remove from the oven and let the tzimmes cool to room temperature.  Refrigerate until ready to serve.  This is best made about a day in advance, so that the flavors have time to develop.  Before serving, reheat to warm to room temperature in a microwave or in the oven, covered, with some added water and orange juice.