Double Ginger-Caramelized Pear Noodle Kugel from The Gefilte Variations by Jayne Cohen

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

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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 f

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Ingredients

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