ALSATIAN PEAR KUGEL WITH PRUNES
Provided by Tara Parker-Pope
Categories side dish
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Grease a 9-inch springform pan with 2 tablespoons of the oil.
- Peel the pears and cut all but one of them into 1-inch cubes.
- Heat the remaining 3 tablespoons of the oil over a medium-high heat in a skillet. Lightly sauté the onions until they are translucent. Remove from the heat and salt lightly, allowing them to cool slightly.
- Soak the bread for a few seconds in lukewarm water and squeeze dry. 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. Stir in the eggs, onions and half of the diced pears, setting aside the remaining pears for the sauce.
- Pour the batter into the spring form pan and bake for 2 hours.
- While the kugel is cooking, make the sauce. 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. Cook this compote mixture uncovered for 30 minutes.
- Finely grate the remaining pear and stir it into the cooked compote.
- When the kugel is done, remove from the 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.
Nutrition Facts : @context http, Calories 529, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 632 milligrams, Sugar 50 grams, TransFat 1 gram
ALSATIAN PEAR KUGEL WITH PRUNE COMPOTE (JOAN NATHAN)
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.
Provided by blucoat
Categories Pears
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
ALSATIAN PEAR KUGEL WITH PRUNES
Enjoy this centuries-old kugel recipe with bread, fruit, and onions.
Provided by Joan Nathan
Categories Kugel Recipes, Dinner, Side Dish, Starches, Lunch, Brunch
Time 2h
Yield 6 to 8
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. Coat a 9-inch springform pan with 2 tablespoons evoo. Peel the pears and cut all but one of them into 1-inch cubes. 2. Heat remaining 3 tablespoons of evoo over medium-high heat in a skillet. Lightly sauté onions for 3 to 5 minutes, until they are translucent. Remove from heat, salt lightly, and allow them to cool slightly. 3. Soak the bread for a few seconds in lukewarm water, and squeeze dry. Put in large bowl and mix in vegan butter and ¼ cup of the sugar. Stir in eggs, onions, and half of the diced pears. Set aside remaining pears for the sauce. 4. Pour batter into the pan, and bake at 350°F for 90 to 115 minutes. 5. While kugel is cooking, make the sauce. In a heavy saucepan over medium-high heat, add 1 cup water, ½ cup sugar, prunes, cinnamon, lemon juice, and the remaining diced pears. Reduce heat to simmer and cook this compote mixture uncovered for 30 minutes. 6. Finely grate the whole pear and stir into the cooked compote. 7. When the kugel is done, remove from the oven and cool for about 20 minutes. Remove from the pan onto a serving platter, and spoon half of the compote over it. Serve remaining compote on the side. Source: Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France
Nutrition Facts :
LEKVAR KUGEL (PRUNE PLUM)
Make and share this Lekvar Kugel (Prune Plum) recipe from Food.com.
Provided by Rita1652
Categories Breakfast
Time 1h15m
Yield 10-15 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor mix cheeses, butter, and sugar till creamy; add cream and eggs.
- Mix cooked noodles with cream mixture in a large bowl.
- In a buttered baking dish add half of noddle mixture top with lekvar then top with rest of noodle mixture.
- Sprinkle cinnamon and sugar.
- Bake 350 degrees for one hour.
Nutrition Facts : Calories 444.5, Fat 26.4, SaturatedFat 15, Cholesterol 214.5, Sodium 166.5, Carbohydrate 35.5, Fiber 1.5, Sugar 1.6, Protein 16.6
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