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Apple-Pear-Cranberry Kugel

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from Elisheva Margulies

List of Ingredients

2 pounds tart apples
1/2 pound pears
6 oz cranberries (half a bag of frozen cranberries)
3/4 cup currants or raisins (or both) – optional
1/2 cup white wine or water
1/4 cup white sugar
1/4 cup brown sugar
6 eggs, separated


Recipe

Preheat oven to 350 degrees.

Peel and core the apples and pears, and cut them in half. Put them in a pan with the cranberries, and the raisins, if you are using them.

Add the wine or water and cover.

Cook on low heat for about 20 minutes, or until the apples fall 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.

Serves 8–10

Author’s Notes:
This recipe is recommended as something light for breaking the fast on Tish B'av (Jewish observance). For those who aren't Jewish and who can have eggs, it's a light souffle like dessert dish perfect for following a summer meal.

I have not tried with egg replacer but because it uses so many eggs it's unlikely it would work well. It might work with the hyfoama or other egg-free meringue mix. I wish I could find some to try it.

This kugel has a very light souffle-like texture. If you prefer a denser, more custard-like texture, do not separate the eggs in the final stages of preparation.