Fall Classic Pear Kugel

Chaia Frishman Chaia Frishman
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When Tova F. ordered 36 cups of peeled and chopped pears from our business, I got curious. Turns out it’s one of her signature dishes that she makes for Bikur Cholim for Yom Tov. The flavor profile of this dish makes it a winner for Succos. Tova credits her sister-in-law Miriam O. for the recipe, who got it from her mother-in-law, Susie O., and the recipe gets passed around as the chesed continues.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

1h 5m 8
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg, Tree nuts

Directions

Make the Kugel

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Mix eggs, oil, sugar, vanilla, flour, and pears and pour into a 9-inch (20-cm) square Pyrex dish.

  3. Mix ingredients for crumbs and pour over pear mixture. Bake for one hour.

Credits

Notes:

If you are makpid on pas Yisrael, try this DIY Grape Nuts recipe (make it parve so you can multitask it for a great for breakfast or to sprinkle on yogurt). Mix 1 and 3/4 cups whole wheat flour, 1/2 cup brown sugar, 1 cup almond milk mixed with 1 tablespoon vinegar (to create a parve buttermilk), 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Spread on a baking sheet and bake for 15 minutes at 375 degrees Fahrenheit (190 degrees Celsius). Remove and pulse through food processor to crumbs consistency. Return to oven and bake at 250 degrees Fahrenheit (125 degrees Celsius) for an hour, stirring every 20 minutes.

Description:

Styling: Renee Muller

Photography: Hudi Greenburger

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