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.