2 cup quince (about 1 lg quince)
2 lb sugar pumpkin
1/4 cup brandy
1/2 cup orange juice
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup currants
1/2 tsp salt
DOUGH
1 1/2 cup all-purpose flour
1/2 tsp salt
4 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
4 tbsp unsalted butter
3/4 cup buttermilk
SYRUP
2 tbsp unsalted butter
2 tbsp maple syrup
2 tbsp pecans
Directions
Preheat oven to 375 degrees. Peel and coarsely grate the quince.
Peel, seed, and cut into 1-inch 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 2-quart 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
1-inch 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 run-overs) 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
Servings: 8 servings
Brandied Pumpkin & Quince Cobbler Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie; Pumpkin; Squash; Vegetable
The History of Recipes
Historians have traced the existence of recipes way back into the distant past, certainly as far back into history as the Egyptians, and possibly even further. Having said that, mostly, these early cookbooks were just very simple pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to historians is a series of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Additionally, he describes how the cooks of his times used a wide range of herbs and spices, including a few that are still present in modern kitchens such as basil, rue and parsley. As our culinary historical trip moves to more modern times there are a couple of recipe books from the 1300s ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the curry that is familiar to us all today, but rather descriptions of the types of food prepared for the rich people of the period. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, such as basil and coriander. The introduction of these new foods and spices caused an explosion in manuscripts on food, most of which still exist in academic collections. The introduction of television brought us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes just like those on our site. |
We hope you enjoy this Brandied Pumpkin & Quince Cobbler recipe.
