5-Fruit Kugel

Recipe Ingredients

8 oz	227g	Medium-wide noodles
1/4 cup	40g / 1.4oz	Dark seedless raisins
12		Pitted dates - cut in small pieces
10		Soft pitted prunes - cut in small pieces
1		Sweet apple - peeled - and coarsely chopped (Golden Delicious or Washington State)
12		Unsweetened canned pineapple chunks - drained and cut in small pieces
2 tablespoons	30ml	Fresh lemon juice
1 cup	146g / 5.1oz	Part-skim ricotta cheese
1 cup	237ml	Reduced-fat sour cream
1/4 cup	59ml	Honey
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly grated nutmeg
1/2 teaspoon	2.5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cardamom
1/2 teaspoon	2.5ml	Cinnamon
2 tablespoons	30ml	Granulated sugar (or firmly packed light brown sugar)
2 tablespoons	30ml	Frozen orange juice concentrate (or frozen pineapple juice concentrate)
2 tablespoons	30ml	Melted sweet pareve margarine (or sweet margarine/butter blend)
1 1/2 teaspoons	7.5ml	Cold sweet pareve margarine - to grease casserole
2 teaspoons	10ml	Egg yolks (large)
3 teaspoons	15ml	Egg whites (large)

Recipe Instructions

Preheat oven to 350 degrees. Cook noodles in a large pot of boiling water until tender but not oversoft. Pour into a colander and drain well. Transfer to a large bowl.

Put raisins, dates, prunes, apple, and pineapple into a small bowl. Stir in lemon juice.

In a third bowl, combine and blend ricotta cheese (stir it up first), sour cream, honey, salt, spices, sugar, and concentrate. Stir in melted shortening. Put eggs into a cup and beat with a fork; combine with mixture. Pour over noodles and fold in. Then fold in fruits.

Grease an 8- or 9- by 12-inch Pyrex casserole with shortening. Fill with kugel, distributing fruit evenly. Cover tightly with a sheet of heavy-duty aluminum foil and bake for 40 minutes. Uncover and bake until surface looks set (about 10 minutes). Remove from oven and place on a trivet to cool for 10 minutes before cutting into serving pieces. Serve warm or at room temperature.

May be served as a side dish or a dessert.

Source:
FRANCINE PRINCE'S NEW JEWISH CUISINE by Francine Prince (c) 199(?) - G. P. Putnam's Sons, - ??? pages, (175 recipes) - $22.95 - As reprinted in the May/Jun, 1992 issue of Cookbook Digest

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