Put the syrup, prunes, Port, red wine and zest in a nonaluminum saucepan. Bring to boil, then reduce the heat to a simmer; cook, uncovered, 2 minutes. Transfer to a bowl to cool.

Please, no snickers. Prunes are good right out of the box, eaten like candy. Stewed prunes go well with breakfast, lunch or dinner. They can be a side dish, a first course or a dessert.

In a small saucepan, cover the prunes with the tea and bring to a simmer. Remove from the heat, cover and let stand until the prunes are plump, about 1 hour. Drain the prunes and discard the tea.

Add the prunes and continue cooking for 1 hour, or until the pork is very tender when pierced with a fork. (Total cooking time is 2 hours.) Remove and discard the thyme sprigs from the sauce.

To bake prunes: Turn off heat. Stir in prunes, honey, 1/2 teaspoon salt and 1/2 teaspoon pepper. Taste. Add more salt as needed. Cover. Bake for 30 to 40 minutes or until vegetables are tender.

8. Meanwhile, measure 1 cup sauce from stew pan, adding hot water if necessary. Put prunes and apricots in a bowl and pour measured sauce over them. Cover and let stand for about 3 minutes.

Tzimmes, a Yiddish word meaning "a jumble" or "a big mess," is a traditional sweet and savory stew often served during Jewish holidays. Slow cooked rainbow carrots, white and orange sweet potatoes, ...