Best Alsatian Pear Kugel With Prune Compote Joan Nathan Recipes
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.
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Alsace, a region located in eastern France, boasts a rich culinary tradition, blending German and French influences. One of the popular and tasty dishes that originated from this region is Alsace pear kugel with prune compote. It is a dish that has been passed down from generation to generation and is still enjoyed by many today. Joan Nathan, renowned cookbook author and food journalist, has shared her version of this delicious recipe.
What is Alsace Pear Kugel?
Alsace pear kugel is a sweet and savory dish that is similar to a casserole. It is made up of sliced pears that are mixed with a batter of flour, eggs, milk, and sugar. The mixture is then baked in the oven until golden brown and crispy on top. The kugel is served warm and can be enjoyed either as a dessert or a side dish.Ingredients
To make Alsace pear kugel with prune compote, you will need the following ingredients:- 5 ripe pears, peeled and sliced
- ¾ cup all-purpose flour
- 2 eggs
- ¼ cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
Prune Compote
In addition to the kugel, prune compote is also served alongside it. To make prune compote, you will need:- 20 pitted prunes
- 1 cup water
- ¼ cup sugar
- 1 cinnamon stick
- 1 tablespoon lemon juice
Instructions
To make Alsace pear kugel with prune compote, follow these instructions:- Preheat the oven to 375°F.
- Grease a 9-inch square baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, vanilla extract, and melted butter.
- Gradually stir the egg mixture into the flour mixture until fully combined.
- Add the sliced pears to the batter and mix well.
- Pour the batter into the prepared baking dish and smooth out the top.
- Bake for 45-50 minutes or until the kugel is golden brown and a toothpick inserted in the center comes out clean.
- While the kugel is baking, make the prune compote.
- In a medium saucepan, combine the prunes, water, sugar, and cinnamon stick. Bring to a boil.
- Reduce the heat and let simmer for 15-20 minutes or until the prunes are tender and the liquid has thickened.
- Remove from heat and stir in the lemon juice.
- Cool the prune compote to room temperature.
- Serve the Alsace pear kugel warm with the prune compote on the side.
Conclusion
Alsace pear kugel with prune compote is a delicious and comforting dish that is perfect for any occasion. Joan Nathan’s recipe is a wonderful rendition of this traditional dish that has been enjoyed by generations of Alsatians. With its simple ingredients and easy preparation, you can enjoy this dish anytime, anywhere.
Alsace is a region in northeastern France that shares a border with Germany. As a result, the cuisine of Alsace is influenced by both French and German cooking styles. One popular dish from Alsace is a kugel, which is a type of casserole dish that is often made with egg noodles or potatoes. In this article, we will focus on an Alsatian pear kugel with prune compote recipe from Joan Nathan. This recipe combines the fruity sweetness of pears with the tangy richness of prunes to create a mouth-watering dish that is perfect for any occasion. Here are some valuable tips to keep in mind when preparing this recipe.
Valuable Tips
1. Selecting the Right Pears: The first tip to keep in mind when making an Alsatian pear kugel with prune compote is to select the right pears. This recipe calls for ripe Bosc or Anjou pears as they are sturdy enough to hold their shape when baked. So, make sure to pick out ripe pears that are firm and not too soft.
2. Preparing the Pears: Once you have selected the perfect pears for your kugel, the next step is to prepare them. In this recipe, the pears are peeled, cored, and sliced thinly. Before slicing the pears, it is recommended to soak them in lemon water to prevent browning. This also helps to enhance the flavor of the pears.
3. Choosing the Right Cheese: Cheese is an important ingredient in this recipe as it helps to bind the kugel together. Joan Nathan’s recipe calls for farmer cheese or ricotta cheese, but you can also use cottage cheese or cream cheese. The key is to choose a cheese that has a mild flavor and is not too salty.
4. Mixing the Ingredients: When mixing the ingredients for the kugel, it is important to make sure that all the ingredients are well combined. This will ensure that the kugel has a uniform consistency and flavor. You can mix the ingredients by hand or use a food processor, depending on your preference.
5. Adding the Prune Compote: The prune compote is a crucial part of this recipe as it provides a tangy contrast to the sweetness of the pears. To make the prune compote, simply simmer the prunes with water, sugar, and lemon juice until they are soft and tender. Once the compote is ready, dollop it on top of the kugel before baking.
6. Baking the Kugel: When baking the kugel, it is important to follow the recipe instructions carefully. In this recipe, the kugel is baked for about one hour or until it is golden brown and set. To prevent the top of the kugel from burning, you can cover it with foil halfway through the baking process.
7. Letting the Kugel Rest: Once the kugel is baked, it is recommended to let it rest for a few minutes before serving. This will allow the flavors to meld together and make the kugel easier to slice. Serve the kugel warm or at room temperature with a dollop of whipped cream or vanilla ice cream on top.
Conclusion
An Alsatian pear kugel with prune compote is a delicious and unique dish that is perfect for any occasion. By following these valuable tips, you can make a perfect kugel that is sure to impress your guests. So, select the right pears, prepare them properly, mix the ingredients well, add the prune compote, bake the kugel carefully, and let it rest before serving. With these tips in mind, you can enjoy a mouth-watering Alsatian pear kugel with prune compote that will satisfy your sweet tooth and your appetite.