In the course of the two days of Rosh Hashanah, she also eats a plum and a pear-fruits she has not tasted earlier in the season. As a child I always marveled: where did she find the strength and patience to keep herself all summer long from sampling the fresh fruits in her own baskets, so as to be able to recite the Sheheheyonu over them on the New Year.
CHAIM GRADE, MY MOTHER’S SABBATH DAYS
Jews save a special fruit for the Rosh Hashanah Sheheheyonu: a blessing made over fruit savored for the first time that season. For many, the taste of Rosh Hashanah is the midnight blue prune plum that begins arriving in markets at the tail end of the summer. Carole Goldberg’s mother brought the recipe for this simple but sublimely fresh prune plum tart from her native Transylvania, where her family prepared it to greet the holiday at the beginning of this century.
Explosive with deep ripe fruit flavor and a dusting of cinnamon, it is more a cross between cobbler and crunch than a traditional tart. I have modified the original recipe slightly.
© 2000 Jayne Cohen. All rights reserved.