Recipe - Brandied Pumpkin And Quince Cobbler

2 cup Quince (about 1 lg quince)
2 pound Sugar pumpkin
One fourth cup Brandy
One half cup Orange juice
One fourth cup Granulated sugar
One fourth cup Light brown sugar
One half cup Currants
One half teaspoon Salt

DOUGH
1 One half cup Allpurpose flour
One half teaspoon Salt
4 teaspoon Sugar
2 teaspoon Baking powder
One half teaspoon Baking soda
4 tablespoon Unsalted butter
Three fourths cup Buttermilk

SYRUP
2 tablespoon Unsalted butter
2 tablespoon Maple syrup
2 tablespoon Pecans

Preheat oven to 375 degrees. Peel and coarsely grate the quince. Peel,
seed, and cut into 1inch dice the pumpkin to yield 3 cups. Toast and
coarsely chop the pecans.

Combine the quince, Pumpkin, brandy, orange juice, white and brown sugars,
the currants and salt in a medium saucepan. Bring to a boil, reduce heat
and simmer 10 minutes.

Transfer the mixture to a shallow 2quart baking dish; let cool. The
dough: Combine the flour, salt, sugar, baking powder and soda in a food
processor. Pulse a couple of times to combine. Drop in the butter and pulse
4 to 5 times. Pour in the buttermilk and pulse just until combined. (The
mixture should be moist but not wet.)

Transfer the dough to a lightly floured surface and pat out to a 1inch
thickness.

Cut into squares or triangles and place, in an almost scattered manner,
over the cooled fruit mixture, leaving spaces between the pieces for steam
to escape.

The syrup: Combine the syrup ingredients in a saucepan and heat until the
butter melts. Pour over the cobbler.

Place the pan on a cookie sheet (to catch runovers) and bake for 30
minutes, or until the fruit is bubbling and the dough has risen and is
golden brown.

Let cool for 10 minutes before serving.

Pass a bowl of whipped cream at the table, if desired. Serves 8.

Source: The San Francisco Chronicle, November 22, 1995
Posted to MMRecipes Digest V3 #296

Date: Mon, 28 Oct 1996 16:20:24 +0000

From: Linda Place placel@worldnet.att.net