Bosc pears and Italian blue plums (dried for use in 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.
Times
Prep Time : 30 min
Cook Time : 1 hour, 30 min
Ready Time : 2 hour
Servings
6 to 8
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 margarine, melted
3 large eggs
11/2 cups pitted prunes
1 teaspoon ground cinnamon
Juice of 1 lemon
(joyofkosher.com)