Tzimmes With Dried Cherries And Peaches - cooking recipe

Ingredients

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)
1/2 cup dried cherries, pitted, sour
6 ounces dried pear halves
6 ounces dried peaches, halved
1/4 cup honey
1/4 cup sugar
1 lemon, juice and grated rind
1/4 teaspoon nutmeg
2 teaspoons cinnamon

Preparation

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.