Tsimmes

• 1/2 cup pitted prunes, halved
• 1/3 cup dried pitted dates, halved
• 1/3 cup figs, quartered
• 1/4 cup each dark and golden raisins
• 1/4 cup dried cherries
• 1/4 cup dried apricots, halved
• About 1 cup riesling wine (mixed with a little brandy, if you like), or more if needed
• Vegetable oil (for the baking dish)
• 6 carrots, peeled and cut into chunks
• 6 sweet potatoes, peeled and cut into chunks
• 4 Bosc pears, peeled and cut into chunks
• 1 cup orange juice
• 1/4 cup honey
• 1 teaspoon ground cinnamon

1. In a large bowl, combine the prunes, dates, figs, dark and golden raisins, cherries, and apricots. Add the riesling and brandy, if using. Add more wine so the liquid covers the fruits. Set aside for at least 1 hour.
2. 2. Set the oven at 350 degrees. Lightly oil a 9-by-13-inch baking dish. Place the carrots, sweet potatoes, and pears in the dish and toss gently.
3. 3. In a small bowl, stir together the orange juice and honey. Pour the mixture over the vegetables. Sprinkle with cinnamon. Add the dried fruits and their soaking liquid. Toss again.
4. 4. Bake for 1 hour, spooning the cooking juices over the mixture several times. If the pan seems dry, add more orange juice. If the vegetables are not tender, continue cooking up to 1 hour more.
5. Adapted from Dawn LaRochelle

prunes, dates, figs, golden raisins, dried cherries, dried apricots, riesling wine, vegetable oil, carrots, sweet potatoes, orange juice, honey, ground cinnamon

Taken from www.epicurious.com/recipes/member/views/tsimmes-50041343 (may not work)