Alsatian Pear Kugel With Prune Compote (Joan Nathan)

"This sweet & savoury bread pudding has sautéed onions, pears, prunes, and a compote on top and it's absolutely delicious and very easy to make. The recipe is from Joan Nathan's fabulous new cookbook, “Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France”. Note: You can make this kugel using only prunes or plums in place of the pears, and use them in the sauce as well."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 50mins
Ingredients:
11
Serves:
8
Advertisement

ingredients

  • 5 tablespoons vegetable oil
  • 2 lbs ripe bosc pears (4 cups)
  • 2 small onions, peeled and cut into 1-inch dice (about 1/2 pound)
  • 12 teaspoon salt
  • 12 loaf white bread (about 7 ounces)
  • 34 cup sugar
  • 6 tablespoons butter or 6 tablespoons parve margarine, melted
  • 3 large eggs
  • 1 12 cups pitted prunes
  • 1 teaspoon ground cinnamon
  • 1 lemon, juice of
Advertisement

directions

  • Preheat oven to 350 F, and grease a 9-inch springform pan with 2 Tbs. of the oil. Peel pears and cut all but one of them into 1-inch cubes.
  • Heat remaining 3 Tbs. of the oil over medium-high heat in a skillet. Lightly sauté onions until they are translucent. Remove from heat, salt lightly and allow them to cool slightly.
  • Soak bread for a few seconds in lukewarm water, and squeeze dry. Put in large bowl and, using wooden spoon or spatula, mix with 1⁄4 cup of the sugar and the butter or parve margarine. Stir in eggs, onions and half of the diced pears, setting aside remaining pears for the sauce.
  • Pour batter into the springform pan, and bake for 1 1⁄2 to 1 3⁄4 hours.
  • While the kugel is cooking, make the sauce. In a heavy saucepan set over medium-high heat, put 1 cup water, the remaining 1⁄2 cup sugar, the prunes, cinnamon, lemon juice and the remaining diced pears. Cook this compote mixture uncovered for 30 minutes.
  • Finely grate the reserved whole pear and stir it into the cooked compote.
  • When the kugel is done, remove from oven and set on a rack to cool for about 20 minutes. Unmold from the pan onto a serving platter, and spoon half of the compote over it. Serve the remaining compote on the side.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes