Alsatian Pear Kugel with Prunes

Name: Alsatian Pear Kugel with Prunes
Yield: 6 to 8 servings
Ingredients: 5 tablespoons vegetable oil; 2 pounds (4 cups) ripe Bosc pears; 2 small onions (about 1/2 pound), peeled and cut into 1-inch dice; 1/2 teaspoon salt; 1/2 loaf white bread (about 7 ounces); 3/4 cup sugar; 6 tablespoons butter or pareve margarine, melted; 3 large eggs; 1 1/2 cups pitted prunes; 1 teaspoon ground cinnamon; Juice of 1 lemon

December 9, 2011

Bosc pears and Italian blue plums (dried for use in the winter) are fruits that were most often put into kugel. This very old Alsatian Sabbath kugel uses leftover bread that is soaked in water, squeezed to remove any excess moisture, and then mixed with the dried or fresh fruit and left to stew in the oven overnight. Some, like this version, include onions, which add a savory dimension to the sweetness of the fruit and the dough. I love this dish, which I serve in my home for Rosh Hashanah and the Sabbath as a side dish with brisket.

Cooks' Note

You can make this kugel using only prunes or plums in place of the pears, and use them in the sauce as well.

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