Alsatian Pear Kugel With Prune Compote (Joan Nathan)

READY IN: 1hr 50mins


  • 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


  • 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.