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Related: The Best Passover Desserts Parade In Yiddish, the word tzimmes means “a big fuss,” probably because of all the work required to make the old-style dish.
Kompot or compot, as prepared in Central and Eastern Europe and West Asia, refers to boiled fruits (typically fresh or dried) served either as a drink or a dessert depending on the region. When served as a dessert, it is essentially identical to the French compote , which is where the term "kompot" originates from.
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Preheat the oven to 350°. In a skillet, melt the butter. Add the squash, cover and cook over moderate heat until almost tender, 3 minutes. Add the shallot and cook for 1 minute.
In Mennonite culture, dried-fruit compote is known by the Plautdietch name pluma moos. The dessert may be topped with whipped cream , cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th-century recipe for pear compote. [ 5 ]
Tzimmes, or tsimmes (Yiddish: צימעס, Hebrew: צִימֶעס), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam). [1] [2] [3]
Check out our 37 Passover side dishes for recipes and ideas for your Seder and all week long—we promise they’re better than eating matzo pizza again 😉.
Thus, while small fruit such as cherries are confits whole, ... ("in confit"). For example, chicken cooked in goose fat is called poulet en confit. [4]