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NOODLE KUGEL

List of Ingredients




NOODLE KUGEL WITH PEARS, PECANS AND APRICOTS
MAKES EIGHT TO 10 SERVINGS


14 ounces medium egg noodles
Pinch of salt
1 1/4 pounds pears, ripe but firm
6 tablespoons butter or margarine, plus a little more for greasing the dish
6 tablespoons sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon grated lemon zest
1/2 cup diced dried apricots
1/2 cup pecans, chopped
4 eggs, separated


Recipe



Preheat oven to 350 degrees. Grease a 13-inch-by-9-inch-by-2-inch baking dish. Cook noodles in a large pot of boiling salted water uncovered over high heat for 5 minutes, or until barely tender. Drain, rinse with cold water, and drain well. Transfer to a large bowl.


Meanwhile, peel, halve, core, and slice pears about 1/4-inch thick. Heat 2 tablespoons butter in a large skillet. Add half of the pears and saute over medium heat for 3 minutes, turning once. Remove with a slotted spoon. Add remaining pears to skillet and saute them. Return all pears to skillet. Sprinkle with 2 tablespoons sugar and 3/4 tablespoon cinnamon, and saute for 1 minute, turning pears gently to coat them. Transfer to a bowl. Add remaining butter to skillet and melt it over low heat.


Add lemon zest and 3 tablespoons melted butter to noodles and mix well. Stir in apricots and pecans.


In a large bowl, whip egg whites with electric mixer to soft peaks. Beat in remaining 4 tablespoons sugar and whip at high speed for 20 seconds or until whites are stiff but not dry. Stir egg yolks into noodles. Stir in 1/4 of whipped whites. Fold in remaining whites.


Add half the noodle mixture to greased baking dish. Layer evenly with pears. Top pears with remaining noodle mixture to cover pears. Sprinkle with 3/4 teaspoon cinnamon and then with remaining 1 tablespoon melted butter. Cover kugel and bake for 30 minutes. Uncover and bake for 15 to 20 minutes, or until set. Serve hot or warm.