Too Fruity to Function
- jessicasuss
- Apr 7, 2012
- 2 min read
As any good Jew or moderately knowledgeable goy knows, Passover starts this Friday at sundown. Cue
the funeral march.
I love being Jewish because, face it, we're just plain better (if you want to argue just go look at a picture of Natalie Portman while eating some brisket) but Passover BLOWS. I'm all for getting out of Egypt and sticking it to Pharaoh but leavened bread is the greatest thing since the Ten Plagues. And giving it up for 8 days, substituting delicious and fluffy bread items with cardboard (matzoh) that sits in your stomach for at least a week after Pesach ends, is the pits.
In short, Pesach is a sad and bloated time for me. I pine after Life cereal and massage my stomach, counting the days until I can throw away every piece of Passover-related food in my kitchen and dance around with a hunk of bread in one hand and a doughnut in the other. And I don't even really like doughnuts. That's how much matzoh meal gets to me.
While I can't give any cure to hating unleavened bread less, I can make your stomach stop hurting quite so badly with the ugliest recipe I know of: cinnamon fruit.
It's just every dried fruit in my kitchen with a few healthy teaspoons of cinnamon and a splash of orange juice that's been simmered away for at least an hour. It's easy and tasty and, as an added bonus will make your house smell good. Don't eat too much at once though or you will be very sorry. FFTFW.
Ingredients:
About 2 c. Prunes, raisins, apricots or whatever other dried fruits you have on hand (the more variety the better)
1/2 c. orange juice, plus more if needed
3 to 4 heaping tsp. cinnamon (depends on amount of fruit)
1. Put all fruits in a big stockpot.
2. Cover with water, stir.
3. Add orange juice and cinnamon, stir.
4. Cover and let come to a boil then reduce heat to low and let simmer for at least an hour or until fruit is very soft. If it seems too dry, add more orange juice
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