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FRUIT KUGEL

We always read Kosher Blog. It is a great place to visit, and they always have good stuff there. The other day, we found a link there to a great recipe in the Boston Globe. We reproduce it here for your pleasure.

Festive fruit kugel

April 5, 2006

Margarine or butter (for the dish)
4 cups matzo farfel
8 eggs
1/2 cup sugar
1/2 cup margarine or butter, melted and cooled slightly
1 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 cup plain yogurt
1 cup cottage cheese with pineapple (or plain)
2 cans (15 ounces each) sliced peaches, drained and coarsely chopped
8 ounces dates, preferably Medjool, pitted and chopped (about 2 cups)

1. Set the oven at 350 degrees. Rub a 9-by-13-inch baking dish with margarine or butter.

2. In a colander, place the farfel and pour warm water over it to soak the pieces, letting the water drain.

3. In a large bowl, whisk the eggs. Whisk in the sugar, margarine or butter, salt, and nutmeg.

4. With a spoon, stir in the yogurt, cottage cheese, peaches, and dates. Fold in the farfel.

5. Transfer the mixture to the dish.

TOPPING

3/4 cup matzo farfel
1/2 cup chopped walnuts
1 tablespoon sugar
1/4 teaspoon ground cinnamon
2 tablespoons margarine or butter, melted

1. In a bowl, combine the farfel, walnuts, sugar, cinnamon, and margarine or butter.

2. Sprinkle the mixture over the kugel. Bake for 45 to 50 minutes or until golden, slightly puffed, and set. Cool slightly before cutting into squares.

Adapted from Susan Brisk

Copyright 2006 Globe Newspaper Company.