Alsatian Pear Kugel With Prunes

• 5 tablespoons vegetable oil
• 2 pounds ripe Bosc pears
• 2 small onions (about 1/2 pound), peeled and cut into 1-inch dice
• Salt to taste
• 1/2 loaf bread (about 7 ounces), cubed
• 3/4 cup sugar
• 8 tablespoons butter or pareve margarine, melted
• 2 large eggs
• 2 cups pitted prunes
• 1 teaspoon cinnamon
• Juice of 1 lemon

1. Preheat the oven to 350 degrees.
2. Grease a 9-inch springform pan with 2 tablespoons of the oil.
3. Peel the pears and cut all but one of them into 1-inch cubes.
4. Heat the remaining 3 tablespoons of the oil over a medium-high heat in a skillet.
5. Lightly saute the onions until they are translucent.
6. Remove from the heat and salt lightly, allowing them to cool slightly.
7. Soak the bread for a few seconds in lukewarm water and squeeze dry.
8. Put in a large bowl, and, using a wooden spoon or spatula, mix with 1/4 cup of the sugar and the butter or pareve margarine.
9. Stir in the eggs, onions and half of the diced pears, setting aside the remaining pears for the sauce.
10. Pour the batter into the spring form pan and bake for 2 hours.
11. While the kugel is cooking, make the sauce.
12. In a heavy saucepan set over medium-high heat, put 1 cup of water, the remaining 1/2 cup of sugar, the prunes, cinnamon, lemon juice and the remaining diced pears.
13. Cook this compote mixture uncovered for 30 minutes.
14. Finely grate the remaining pear and stir it into the cooked compote.
15. When the kugel is done, remove from the oven and set on a rack to cool for about 20 minutes.
16. Unmold from the pan onto a serving platter, and spoon half of the compote over it.
17. Serve the remaining compote on the side.

vegetable oil, pears, onions, salt, bread, sugar, butter, eggs, prunes, cinnamon, lemon

Taken from cooking.nytimes.com/recipes/1015217 (may not work)