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