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1
Preheat the oven to 350 degrees.
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2
Grease a 9-inch springform pan with 2 tablespoons of the oil.
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3
Peel the pears and cut all but one of them into 1-inch cubes.
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4
Heat the remaining 3 tablespoons of the oil over a medium-high heat in a skillet.
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5
Lightly saute the onions until they are translucent.
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6
Remove from the heat and salt lightly, allowing them to cool slightly.
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7
Soak the bread for a few seconds in lukewarm water and squeeze dry.
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8
Put in a large bowl, and, using a wooden spoon or spatula, mix with 1/4 cup of the sugar and the butter or pareve margarine.
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9
Stir in the eggs, onions and half of the diced pears, setting aside the remaining pears for the sauce.
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10
Pour the batter into the spring form pan and bake for 2 hours.
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11
While the kugel is cooking, make the sauce.
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12
In a heavy saucepan set over medium-high heat, put 1 cup of water, the remaining 1/2 cup of sugar, the prunes, cinnamon, lemon juice and the remaining diced pears.
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13
Cook this compote mixture uncovered for 30 minutes.
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14
Finely grate the remaining pear and stir it into the cooked compote.
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15
When the kugel is done, remove from the oven and set on a rack to cool for about 20 minutes.
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16
Unmold from the pan onto a serving platter, and spoon half of the compote over it.
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17
Serve the remaining compote on the side.
