Alsatian Pear Kugel With Prune Compote (Joan Nathan

Name: Alsatian Pear Kugel With Prune Compote (Joan Nathan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); 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

Servings: persons

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

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
Heat remaining 3 Tbs. of the oil over medium-high heat in a skillet. Lightly saute onions until they are translucent. Remove from heat, salt lightly and allow them to cool slightly.
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
Pour batter into the springform pan, and bake for 1 1/2 to 1 3/4 hours.
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
Finely grate the reserved whole pear and stir it into the cooked compote.
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.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Alsatian Pear Kugel With Prune Compote (Joan Nathan) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alsatian Pear Kugel With Prune Compote (Joan Nathan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions