Fruit Kugel From The Kitchen Of Mary York |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A very rich noodle kugel from the kitchen of a dear friend (and wonderful cook) who lives in my favorite place in the known universe, State College, PA. The berry-tapioca-honey sauce is to die for! Ingredients:
6 ounces wide egg noodles |
2 tablespoons melted butter |
2 large eggs, beaten |
1/2 cup honey |
1 1/2 cups ricotta cheese |
1/2 teaspoon vanilla extract |
1 grated granny smith apple |
zest of 1 lemon |
juice of 1 lemon |
1 nectarine, diced |
1/2 cup raisins |
2/3 teaspoon salt |
1 teaspoon cinnamon |
2 slices whole wheat bread |
2 tablespoons melted butter |
sauce |
12 ounces mixed berries |
1 1/4 cups apple juice |
2 tablespoons tapioca |
2 tablespoons honey |
Directions:
1. Preheat oven to 350 degrees F.
2. Butter a 9x9 baking dish.
3. Cook and drain the noodles.
4. Toss with melted butter.
5. Combine eggs, honey, ricotta and vanilla.
6. Mix well.
7. Add apple, lemon zest, lemon juice, salt, raisins, nectarine and cinnamon to egg mixture.
8. Mix well.
9. Toss fruit mixture with buttered noodles.
10. Pour mixture into prepared pan.
11. Make crumbs of the wheat bread in food processor.
12. Sprinkle over kugel in pan.
13. Drizzle with the melted butter.
14. Bake for 30 minutes.
15. SAUCE:
16. Combine berries, apple juice and tapioca in a pan.
17. Let stand 15 minutes.
18. Cook over medium heat, stirring constantly.
19. When mixture begins to simmer, lower the heat.
20. Continue cooking and stirring for 10 minutes.
21. Remove from the heat.
22. Sweeten with 2 tablespoons honey.
23. Serve sauce warm over hot kugel.
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