Name: Double Ginger-Caramelized Pear Noodle Kugel
Yield: Yield: 6–8 servings
Ingredients: 4 ounces cream cheese, softened and cut into bits; 1–2 tablespoons finely chopped crystallized ginger, according to taste; 3 large eggs, beaten; ½ cup granulated sugar; 3 cups whole milk; 8 ounces sour cream; Salt; ½ teaspoon vanilla extract; ⅓ cup firmly packed brown sugar; About 1 cup gingersnaps, crumbled; 4 tablespoons unsalted butter, plus additional 2 tablespoons, softened, for topping; 2 medium-large ripe Bartlett or Bosc pears (about 1 pound), peeled and sliced about ¼ inch thick; 1 cup thin dried egg noodles; 1 thin strip of lemon zest; 1 cinnamon stick

Preparation info

Yield:
6–8
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

About

Many of my Polish grandmother’s recipes date from the time she was sent to Germany to live with an aunt and uncle after her parents died.

The German relatives forced her into a servitude out of the Brothers Grimm. Because of the extraordinary physical demands put on her body, Grandma Rebecca did not reach puberty until she arrived in America in 1911 at age 17, her passage paid for by older sister Anna.

But in Germany, she did learn to cook,