Frangipane Tart with Amaretto & Honey Poached Pears

Frangipane Tart with Amaretto Honey Poached Pears

April 19th 2012By Jaclynn Lewis

Rich and cake-like almond filling encircles whole pears, half-poached to tender-crisp perfection, and baked into a buttery (yet paerve!), melt-in-your mouth shortcrust to create a gorgeous medley of fall-friendly flavors. With a quick brush of sweet Amaretto-honey syrup and a sprinkle of crunchy toasted almond slices, you’ve got a rustic and delicious gourmet tart that is truly a work of art.


Alsatian Pear Kugel with Prunes

Alsatian Pear Kugel

July 13th 2012By Joan Nathan

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.