Peach-Butter Milk Kugel

Name: Peach-Butter Milk Kugel
Yield: Yield: About 10 servings
Ingredients: Salt; 8 ounces medium or wide flat egg noodles (not the twisted, spiral kind, which won’t absorb as much of the liquids and flavoring); 4 tablespoons unsalted butter, cut into pieces, plus additional butter or oil for greasing the pan; 4 large eggs; About ¼ cup granulated or packed regular brown sugar (depending on sweetness of fruit and personal preference); 2 tablespoons unsalted butter, cut into bits; ¼ cup unbleached all-purpose flour; 1 teaspoon vanilla extract; ⅓—½ cup pure maple syrup (use the larger amount for a dessert kugel; you may prefer to use the smaller amount if you plan to serve the kugel for breakfast or during a meal); 6–7 ounces dried peaches, snipped with kitchen scissors into small pieces (1 cup); 3 cups well-shaken buttermilk; 1 teaspoon almond extract, or 2 tablespoons amaretto or cassis (optional); 5–6 medium, ripe peaches (about 3–4 cups when cut into wedges), peeled only if the peel is thick or bitter; ¼ teaspoon ground cinnamon; ⅛ teaspoon salt

Preparation info

Yield: About
10
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

With their gilded blush and sweet perfume, showy peaches dazzled the Talmudists. For decorating a sukkah, they deemed the sumptuous fruit was fit to hang beside treasures like “hand-made carpets and tapestries,...nuts, almonds,...pomegranates and bunches of grapes, vines, oils, and fine meal....” (Bez. :157)

Peaches—juicy, fresh fruit in the topping and tangy dried ones dispersed throughout—bring unexpected luxury to this sleek buttermilk custard noodle pudding. A slightly more indu

Ingredients

Dessert
Summer
Jewish
Vegetarian

Ingredients

Method