Noodle Kugel with Fresh and Dried Fruit

A deli favorite, this sweet side is often served with brisket. We’ve reinterpreted the dish with modern fl avors so that it’ll pair well with roast beef, turkey, or chicken. It’s sweet enough to make an interesting dessert with strong coffee.

6 large eggs, at room temperature

1⁄2 cup sugar

1⁄2 cup water

1⁄4 cup walnut oil, plus additional for greasing the baking dish

1⁄2 cup golden raisins, chopped

1⁄2 cup chopped fresh pineapple

1⁄2 cup chopped peeled cored apple

2 tablespoons lemon juice

1 teaspoon fi nely grated lemon zest

1 teaspoon vanilla extract

1⁄2 teaspoon salt

2 pounds (a double recipe) fresh Chestnut Pasta or 11⁄2 pounds dried egg noodles, cooked and drained

• Position the rack in the center of the oven and preheat the oven to 350°F. Lightly oil a 13x 9- inch baking dish.
• Whisk the eggs, sugar, water, and walnut oil in a large bowl until the sugar dissolves. Stir in the raisins, pineapple, apple, lemon juice, lemon zest, vanilla, and salt, then stir in the noodles.
• Pour into the prepared pan and bake until the top is browned, about 1 hour. Let stand at room temperature at least 5 minutes before serving.

Makes 8 servings