Recipe

Roasted Plum Tsimmes w/ Honey-Cider Reduction

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Photo by Sandy Smith

This recipe was entered in the contest for Your Best Recipe for Plums
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Sandy Smith's Notes: I created this recipe for my dear friend and mentor, Deborah, whose celebrations of the holidays of her faith are always meaningful and inspiring. In my adaptation of this symbolic Rosh Hashanah...
I created this recipe for my dear friend and mentor, Deborah, whose celebrations of the holidays of her faith are always meaningful and inspiring. In my adaptation of this symbolic Rosh Hashanah dish, I chose to cut the traditional carrots into coins (roundness), to use plums (fullness, roundness), and to incorporate both honey and apple cider (sweetness).

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Serves 4-6 side-dish servings

4 medium carrots, washed and peeled Ask a question about this ingredient

4 purple or black plums (not prune plums) Ask a question about this ingredient

1 inch piece fresh ginger, peeled and grated Ask a question about this ingredient

2 tablespoons Extra-virgin olive oil Ask a question about this ingredient

Kosher salt to taste Ask a question about this ingredient

Freshly ground black pepper to taste Ask a question about this ingredient

1/2 cup apple cider or juice Ask a question about this ingredient

2 tablespoons honey Ask a question about this ingredient

1/2 teaspoon freshly squeezed lemon juice Ask a question about this ingredient

1 tablespoon butter (optional) Ask a question about this ingredient

1/4 cup chopped toasted walnuts (optional) Ask a question about this ingredient

Preheat oven to 400 degrees F.
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Slice carrots into coins with a crinkle cutter or a regular chef's knife. Place in a medium mixing bowl.
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Pit and slice plums and add slices to carrots in bowl.
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Sprinkle grated ginger over carrots and plum slices; drizzle with olive oil. Season to taste with kosher salt and pepper; toss to coat evenly.
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Brush a baking sheet 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.
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While the carrots and plums are roasting, prepare the honey-apple cider reduction sauce. Place apple cider in a small saucepan and stir in honey and lemon juice. 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, if using.
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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.
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2 Comments on Roasted Plum Tsimmes w/ Honey-Cider Reduction

healthierkitchen added about 1 year ago

Love the fresh plums! Most versions I've had use prunes which although I like quite alot in other dishes, I don't love in tsimmes. Will try this this week!

Sagegreen added about 1 year ago

I've made tsmimmes only with carrots before. You offer a colorful and flavorful twist with the plums. The sweet/sour contrast is probably wonderful, especially for the new year.