Fruit Tzimmes

Tzimmes is a traditional Jewish slow-cooked dish, and this fruit version is served warm as a dessert. Mixed dried fruits like apricots, pears, peaches, and raisins simmer with brown rice and honey until everything turns soft, sticky, and fragrant with cinnamon.

What makes this recipe special is the einbren, a toasted flour-and-butter roux that thickens the fruit liquid into a glossy sauce. You dry-toast the flour in a skillet until it turns light brown (stir constantly or it burns fast), then work in butter and water until smooth. Stir it into the simmered fruit mixture and the whole thing pulls together into a thick, spoonable compote.

A quick pass under the broiler at the end gives the top a caramelized crust that crackles when you dig in with a spoon.

Kitchen Tips

• Use a mix of at least three dried fruits for the best flavor. Prunes, apricots, and pears are classic.
• Watch the rice carefully. Brown rice absorbs a lot of liquid, so add water in small splashes if the pot starts looking dry before the rice is tender.
• When toasting flour for the einbren, keep the heat medium-low and never stop stirring. It goes from golden to burnt in seconds.

Variations

• Add sweet potato chunks for a more traditional savory-sweet tzimmes.
• Swap honey for maple syrup and add a pinch of cardamom for a different warmth.
• Use white rice instead of brown for a softer, more porridge-like texture.