By Tara Parker-Pope
- Total Time
- 3 hours 15 minutes
- Rating
- 4(59)
- Notes
- Read community notes
Featured in: Well's Vegetarian Thanksgiving 2010
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Ingredients
Yield:6 to 8 servings
- 5tablespoons vegetable oil
- 2pounds ripe Bosc pears
- 2small onions (about ½ pound), peeled and cut into 1-inch dice
- Salt to taste
- ½loaf bread (about 7 ounces), cubed
- ¾cup sugar
- 8tablespoons butter or pareve margarine, melted
- 2large eggs
- 2cups pitted prunes
- 1teaspoon cinnamon
- Juice of 1 lemon
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
529 calories; 23 grams fat; 9 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 80 grams carbohydrates; 8 grams dietary fiber; 50 grams sugars; 6 grams protein; 632 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 350 degrees. Grease a 9-inch springform pan with 2 tablespoons of the oil.
Step
2
Peel the pears and cut all but one of them into 1-inch cubes.
Step
3
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.
Step
4
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 ¼ 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.
Step
5
Pour the batter into the spring form pan and bake for 2 hours.
Step
6
While the kugel is cooking, make the sauce. In a heavy saucepan set over medium-high heat, put 1 cup of water, the remaining ½ cup of sugar, the prunes, cinnamon, lemon juice and the remaining diced pears. Cook this compote mixture uncovered for 30 minutes.
Step
7
Finely grate the remaining pear and stir it into the cooked compote.
Step
8
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.
Tip
- You can make this kugel using only prunes in the place of the pears.
Ratings
4
out of 5
59
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Cooking Notes
Leah Koenig
This recipe is originally from Joan Nathan's cookbook Quiches, Kugels and Couscous. Just want to make sure such an amazing recipe gets proper credit!
Nancy
Is the two hour cooking time correct? Two hours at 350 degrees seems excessive.
Nancy
I made this mostly as directed despite my misgivings with the two hour cooking time, and it came out great. The only substantive change I made was to omit the sugar from the prune sauce as the sauce didn't need it. My neighbor asked me to bring it to the next neighborhood get-together after she tried it. My husband called it "quite a treat." It was quick and easy to put together. Wonderful recipe - thanks Tara!
JH
Been meaning to make this for years: it was delicious and will add this to many meals including at Thanksgiving for the many vegetarian diners. It looked pretty dark when I took it out at 1 hour 50 minutes, but it didn't taste burnt. We had extra and I added more liquid, sugar, and lemon for serving the next night. My husband and guests LOVED this!
lynn
what type of loaf bread should be used? sweet or non-sweet. please give me an example --- thx!
MloM
I thought the kugel was tasty enough, but the texture suffered from the pears which became mushy despite that they weren’t overly ripe. If I make this again, I would use only prunes as suggested in the tip and add more pears and less sugar to the compote.
Simi
Does this freeze well?
Leah Koenig
This recipe is originally from Joan Nathan's cookbook Quiches, Kugels and Couscous. Just want to make sure such an amazing recipe gets proper credit!
Nancy
Is the two hour cooking time correct? Two hours at 350 degrees seems excessive.
Nancy
I made this mostly as directed despite my misgivings with the two hour cooking time, and it came out great. The only substantive change I made was to omit the sugar from the prune sauce as the sauce didn't need it. My neighbor asked me to bring it to the next neighborhood get-together after she tried it. My husband called it "quite a treat." It was quick and easy to put together. Wonderful recipe - thanks Tara!
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