Tzimmes With Dried Cherries and Peaches

Lizzie Rodriquez's Note:

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• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 2 butternut squash , medium, peeled, seeded, sliced 1/4-inch thick
• 4 potatoes , medium, peeled, each cut in 8 pieces
• 6 cups water (up to 8 if necessary)
• ½ cup dried cherries , pitted, sour
• 6 ounces dried pear halves
• 6 ounces dried peaches , halved
• ¼ cup honey
• ¼ cup sugar
• 1 lemon , juice and grated rind
• ¼ teaspoon nutmeg
• 2 teaspoons cinnamon

Directions:

1. Place squash and potatoes into Dutch oven and pour enough water over to cover. Bring to boil. Reduce to simmer and add dried fruits, honey, sugar, lemon juice and rind, and spices. Stir to mix. Cover and simmer for 45 minutes to 1 hour until potatoes are cooked. Stir occasionally to prevent scorching. Adjust spices and honey to taste. This thickens as it cools. It is best made the day before.