Best Alsatian Pear Kugel With Prunes Recipes

ALSATIAN PEAR KUGEL WITH PRUNES

Steps:

• 1. Preheat oven to 350°F. Coat a 9-inch springform pan with 2 tablespoons evoo. Peel the pears and cut all but one of them into 1-inch cubes. 2. Heat remaining 3 tablespoons of evoo over medium-high heat in a skillet. Lightly sauté onions for 3 to 5 minutes, until they are translucent. Remove from heat, salt lightly, and allow them to cool slightly. 3. Soak the bread for a few seconds in lukewarm water, and squeeze dry. Put in large bowl and mix in vegan butter and ¼ cup of the sugar. Stir in eggs, onions, and half of the diced pears. Set aside remaining pears for the sauce. 4. Pour batter into the pan, and bake at 350°F for 90 to 115 minutes. 5. While kugel is cooking, make the sauce. In a heavy saucepan over medium-high heat, add 1 cup water, ½ cup sugar, prunes, cinnamon, lemon juice, and the remaining diced pears. Reduce heat to simmer and cook this compote mixture uncovered for 30 minutes. 6. Finely grate the whole pear and stir into the cooked compote. 7. When the kugel is done, remove from the oven and cool for about 20 minutes. Remove from the pan onto a serving platter, and spoon half of the compote over it. Serve remaining compote on the side. Source: Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France

ROASTED PEAR AND ARUGULA SALAD WITH WALNUTS AND PARMESAN

Steps:

• Preheat oven to 500 F and put baking sheet in the oven to heat too.
• Cut each pear lengthwise, remove the core, then set cut side down on a board and slice thinly into 5 pieces lengthwise again.
• Toss pear with butter and sugar.
• Place on baking sheet and in oven to roast for 10 min, or until browned on bottom.
• Flip and roast until tender and deep brown, 5 more minutes.
• Let pears cool.
• Toast the walnuts in a small dry skillet until browned, 3 minutes and set aside.
• Whisk the olive oil, vinegar, salt and pepper together.
• Combine arugula and pears in large serving bowl, and gentley toss with the dressing.
• Using a vegetable peeler, shave curls of Parmesan cheese on top of salad.
• Chop walnuts coarsely and sprinkle on top.

ALSATIAN PEAR KUGEL WITH PRUNE COMPOTE (JOAN NATHAN)

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.