Just Baking

Looking for something a little different to add to your Rosh Hashanah table this year? I developed this spin on a classic Tsimmes recipe for my dear friend Deborah. I chose foods that, to me, represented the symbolic elements celebrated at Rosh Hashanah:  “sweetness, roundness, and fullness.”

Shana Tovah! 

Roasted Plum Tsimmes with Honey-Apple Juice Reduction

In my adaptation of the classic dish, I chose to cut the traditional carrots into coins (roundness), to use plums (fullness, roundness), and to incorporate both honey and apple juice (sweetness).

• 4 medium carrots, washed and peeled
• 4 purple or red plums (not Italian)
• 1-inch-piece fresh ginger, peeled and grated
• Extra-virgin olive oil
• Kosher salt and coarsely ground pepper to taste
• 1/2 cup apple juice
• 2 tablespoons honey
• 1/2 teaspoon freshly squeezed lemon juice
• 1 tablespoon butter or margarine (optional)
• 1/4 cup chopped walnuts, toasted (optional)

1. Preheat oven to 400 degrees F.
2. Slice carrots into coins with a crinkle cutteror a regular chef’s knife. Place in a medium mixing bowl.
3. Using a very sharp paring knife, cut around the circumference of the plums, going all the way down to the pit. Taking one half in each hand, twist gently and the fruit will separate into halves. Remove pit with the tip of the paring knife. Slice plums and add slices to carrots in bowl.
4. Sprinkle grated ginger over carrots and plum slices; drizzle with olive oil. Season to taste with kosher salt and pepper; toss to coat evenly.
5. Line a baking sheet with foil and spray or brush with oil. Pour carrot mixture out onto baking sheet and spread into a single layer. Roast at 400 degrees F until fork tender, about 15 minutes, turning over once with a wide spatula.
6. While the carrots and plums are roasting, prepare the honey-apple juice reduction sauce. Place apple juice in a small saucepan and stir in honey and lemon juice.
7. Bring to a boil over medium-high heat. Lower heat to medium-low and let simmer actively until the sauce is reduced by half and is somewhat syrupy, about 10 minutes. Remove from heat and stir in butter or margarine, if using.
8. Place roasted carrot mixture in a serving bowl and pour sauce over. Garnish with toasted chopped walnuts if desired. Serve warm or at room temperature.

Makes 4 to 6 side-dish servings.

Photos by me.