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    You are in: Home / Recipes / Alsatian Pear Kugel With Prune Compote (Joan Nathan) Recipe
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    Alsatian Pear Kugel With Prune Compote (Joan Nathan)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    blucoat's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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)
    • 1/2 teaspoon salt
    • 1/2 loaf white bread (about 7 ounces)
    • 3/4 cup sugar
    • 6 tablespoons butter or 6 tablespoons parve margarine, melted
    • 3 large eggs
    • 1 1/2 cups pitted prunes
    • 1 teaspoon ground cinnamon
    • 1 lemon, juice of

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Pour batter into the springform pan, and bake for 1 1⁄2 to 1 3⁄4 hours.
    5. 5
      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.
    6. 6
      Finely grate the reserved whole pear and stir it into the cooked compote.
    7. 7
      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.

    Ratings & Reviews:

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    Nutritional Facts for Alsatian Pear Kugel With Prune Compote (Joan Nathan)

    Serving Size: 1 (219 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 410.1
     
    Calories from Fat 181
    44%
    Total Fat 20.1 g
    31%
    Saturated Fat 7.3 g
    36%
    Cholesterol 102.2 mg
    34%
    Sodium 447.5 mg
    18%
    Total Carbohydrate 54.7 g
    18%
    Dietary Fiber 4.6 g
    18%
    Sugars 32.2 g
    129%
    Protein 5.4 g
    10%

    The following items or measurements are not included:

    pitted prunes

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