Italian Plum Torte  – A  Rosh Hashanah “New Fruit” Dessert

kosher dessert recipes, kosher pareve recipes, rosh hashanah desserts, sukkot and rosh hashanah recipes

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

10 Comments 26 January 2013

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80′s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

  • 3/4 cup sugar
  • 1/2 cup margarine (we use Earth Balance these days)
  • 1 cup flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 12 Italian prune plums
  • Sugar & lemon juice – for topping
  • Teaspoon of cinnamon

Oven – 350 degrees

  1. Cream the sugar & margarine in bowl
  2. Add flour , baking powder, salt & eggs
  3. Beat well
  4. Spoon the batter into 8-10 inch spring form
  5. Split and pit the plums and place the halves on top of batter – skin side up
  6. Sprinkle lightly with sugar and lemon juice and cinammon.
  7. Bake about 1 hour
  8. Remove and cool
  9. Refrigerate or freeze if desired.
  10. Serve plain or with whipped cream, dust with confectioner’s sugar.

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How to Seed a Pomegranate for Rosh Hashanah: Two Techniques

kosher recipes, rosh hashanah simanim, sukkot and rosh hashanah recipes

How to Seed a Pomegranate for Rosh Hashanah: Two Techniques

5 Comments 26 January 2013

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Pomegranate fruit.

There are two techniques  to scooping out 613 of those pomegranate seeds!

The first one was sent in by Linda Dayan in Israel-:

Technique #1:

1-When my children were little, we wanted them to be a part of the preparing for Rosh HaShana. We used to put giant bibs on them and let them remove the seeds from the pomegranates. The reason that we eat this fruit on Rosh haShana is the symbolism of its many seeds; that we should have a new year filled with many mitzvot. It is even said that the pomegranate contains 613 seeds, the number of mitzvot in the Torah. I don’t know if this is true, but the counting was another way to keep our kids busy, while I was cooking!

Now that my children have B’H,  grown and we are both (hopefully) smarter… I have discovered easier ways to seed this delicious, healthy fruit. Here goes:

Put on an apron!

Roll the pomegranate on your counter, pressing gently around all sides.

Cut the pomegranate in half (like you would slice a grapefruit). Slice off the little crown on the top.

Place the two halves of the fruit face down on a cutting board. Cover with plastic wrap and then a dish towel.

Get your poultry hammer or heavy wooden spoon and hit around all the sides – and top of the fruit.

Carefully, lift off the coverings and the rind. Those beautiful, bright red seeds will be yours for the taking.

Technique #2:

2– Watch the video now:

and/or read on….

First cut off the top of the pomegranate. With a spoon, gently take out some of the center core. Be careful not to squeeze or disturb the seeds. Next, use your knife to score the outer rind around the fruit. Put your thumbs in the center and gently pull apart the sections. Peel away some of the white skin. You may be able to remove pieces from the rind.

To easily remove the seeds, place the pieces of pomegranate into a large bowl of cold water. Now when you go to remove the seeds, they’ll come right out. The seeds will sink to the bottom of the bowl. With the sieve, remove the skin floating on top. When the skin is gone, take out the seeds. Don’t freeze the seeds as they lose their color when frozen.

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