Apple-Pear-Cranberry Kugel
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 169.4
- Total Fat: 3.1 g
- Cholesterol: 111.6 mg
- Sodium: 47.5 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 3.1 g
- Protein: 4.4 g
View full nutritional breakdown of Apple-Pear-Cranberry Kugel calories by ingredient
Introduction
This dish is a great dish for brunch or for a light lunch.It is a traditional Jewish recipe to break a fast of a holiday. After fasting it is great to have a dish ready to just heat up and serve. But it is a great recipe for everyone's table. This dish is a great dish for brunch or for a light lunch.
It is a traditional Jewish recipe to break a fast of a holiday. After fasting it is great to have a dish ready to just heat up and serve. But it is a great recipe for everyone's table.
Number of Servings: 10
Ingredients
-
2 lbs tart apples
1/2 lb pears
6 oz cranberries (half a bag of frozen cranberries)
3/4 cup raisins (optional)
1/2 cup water
1/4 cup white sugar
1/4 cup brown sugar
6 eggs, separated
Directions
Preheat over to 350 degrees
Peel and core the apples and pears, cut them in half. Put them in a pan with the cranberries and the raisins (if using). Add the water and cover.
Cook on low heat for 20 minutes or until the apples full apart. Mash the fruit into large chunks with a fork and add both sugars.
Cook over medium-low heat for another 5 minutes. Turn off the heat and allow the mixture to cool. When the mixture has cooled a bit, add the egg yolks to the pan and stir well.
Beat the egg whites in a clean bowl with an electric mixer until they form stiff peaks. Gently fold the egg whites into the fruit mixture.
Pour into an oiled or buttered baking dish and bake for about 40-50 minutes, or until the top browns.
Serve hot or at room temperature.
Serving Size: makes 10 2 inch square servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TARMA81.
Peel and core the apples and pears, cut them in half. Put them in a pan with the cranberries and the raisins (if using). Add the water and cover.
Cook on low heat for 20 minutes or until the apples full apart. Mash the fruit into large chunks with a fork and add both sugars.
Cook over medium-low heat for another 5 minutes. Turn off the heat and allow the mixture to cool. When the mixture has cooled a bit, add the egg yolks to the pan and stir well.
Beat the egg whites in a clean bowl with an electric mixer until they form stiff peaks. Gently fold the egg whites into the fruit mixture.
Pour into an oiled or buttered baking dish and bake for about 40-50 minutes, or until the top browns.
Serve hot or at room temperature.
Serving Size: makes 10 2 inch square servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TARMA81.