Alsatian Pear Kugel with Prunes - The Jewish Voice
74.9 F
New York
Wednesday, August 17, 2022

Alsatian Pear Kugel with Prunes

- Advertisement -

Related Articles


Must read

Alsatian Pear Kugel with Prunes

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.


Prep Time : 30 min

Cook Time : 1 hour, 30 min

Ready Time : 2 hour


6 to 8


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


balance of natureDonate

Latest article

- Advertisement -
Skip to content