#Tzimmes: Join Me in Feeding the Needy

Hi, this is Elizabeth Kurtz from Gourmetkoshercooking.com and I am asking you to please join me in helping Masbia feed the hungry. Masbia is a network of Kosher soup kitchens that serves 2 million meals a year to hungry men, women, and children. Masbia needs our help to continue to feed those less fortunate. Donate now and with your tax deductible receipt, Masbia will include a collection of 50 Tzimmes recipes from some of the best-known names in Jewish cooking, including my own. That’s for any donation, and every donation counts!

Rum-Glazed Tzimmes

Serves: 12 / Simanim: Apples, Honey

Prep time: 15 minutes

Cook time: 2 hours


  • 3 pounds sweet potatoes, pierced 3 to 4 times with a fork
  • 3 golden delicious apples, peeled and cut into eighths
  • ¼ cup fresh lemon juice
  • 6 tablespoons margarine
  • 1 cup peach halves or vacuum-packed roasted chestnuts
  • ½ cup honey
  • 2 tablespoons dark rum
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger


Preheat oven to 400°F.

Bake sweet potatoes for 45 minutes to 1 hour until tender. Let them cool then peel and cut diagonally into ¼ –inch slices.

Peel apples and cut them lengthwise into eighths. Toss apples with lemon juice.

Layer the apples with the sweet potato slices in greased 14-inch gratin dish. Sprinkle nuts over top.

In stainless steel or enamel saucepan, cook the remaining ingredients over medium heat, stirring often until sugar is dissolved. Spoon mixture over the potatoes and apples and bake covered in middle of oven, basting occasionally - about 30 minutes.

Bake uncovered for 40 additional minutes, basting occasionally.

Optional: After baking, broil tzimmes until edges brown.

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