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Brandied Pumpkin and Quince Cobbler
Author/Submitted by:
Servings: 8
Categories:
Cobblers
/
Desserts
Ingredients: 2
c
Quince (about 1 lg quince) 2
lb
Sugar pumpkin 1/4
c
Brandy 1/2
c
Orange juice 1/4
c
Granulated sugar 1/4
c
Light brown sugar 1/2
c
Currants 1/2
ts
Salt
-----DOUGH----- 1 1/2
c
All-purpose flour 1/2
ts
Salt 4
ts
Sugar 2
ts
Baking powder 1/2
ts
Baking soda 4
tb
Unsalted butter 3/4
c
Buttermilk
-----SYRUP----- 2
tb
Unsalted butter 2
tb
Maple syrup 2
tb
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
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