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Sweet Fruit Kugel

This Ashkenazic recipe from Austro-Hungary and Poland is baked overnight with the Sabbath stew. The better quality the leftover bread or cake, the more delicious the kugel. Serve it with Dried Fruit Compote or Almond Custard.

ingredients

serves 8
8 cups crumbled stale bread or cake (about 10 slices)
4 tablespoons water
6 tablespoons sweet red wine
2 eggs, lightly beaten
2 apples, peeled, cored, and chopped
2 pears, peeled, cored, and chopped
6 plums or prunes, pitted and chopped
4 tablespoons raisins
1 lemon, rind grated and juice squeezed
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chicken fat or shortening

method

1. Preheat oven to 250°F.

2. Grease a 2-quart baking dish.

3. Sprinkle the bread or cake with the water and half the wine; mash lightly with a fork.

4. Combine the beaten eggs with the chopped fruit, lemon rind and juice, spices, and salt.

5. Pour fruit mixture over the softened bread or cake.

6. Melt 2 tablespoons of the fat and stir it into the mixture, then turn mixture into prepared baking dish and bake overnight in a very low oven—about 250°F—or place dish in a roasting pan half-filled with hot water and bake at least 4 hours.

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