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
Food historians have traced the existance of recipes way back into antiquity, at least as far into history as early Egypt, and possibly even further. In practice though, in the main part, these ancient cook books were just basic hieroglyphic or cunieform recipes for preparing food.
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We hope you enjoy this Brandied Pumpkin & Quince Cobbler recipe.
