Adapted from Still Life with Menu
Yield: About 6 to 8 servings
Preparation Time: 10 minutes to prepare; 50 minutes to bake.
one of the countless variations on the Jewish tsimmes, this dish is
simple and mysterious. When it bakes down, it's character deepens
to the point where you could swear you were eating more than the
sum of its few ingredients. Serve this as a side dish–hot,
warm, room-temperature, or cold. You can also serve it for a
holiday breakfast, with yogurt, or as a subtle dessert or afternoon
tea, with a little creme fraiche spooned on top. Talk about
A little butter for the
10 ripe fresh pears (any kind)
6 dried pears
1 pound dried pitted prunes
4 to 6 tablespoons fresh lemon juice
2 tablespoons honey
oven to 350°F. Butter a 9 X 14-inch baking
slice the pears.
the pear slices in the prepared pan, and place the prunes on top.
Drizzle with lemon juice and honey, and sprinkle lightly with
cinnamon. Cover the pan tightly with foil.
30 minutes, then uncover and bake another 20