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Brandied Pumpkin and Quince Cobbler

Author/Submitted by:
Servings: 8
Categories: Cobblers / Desserts

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
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
2  tb  Unsalted butter
2  tb  Maple syrup
2  tb  Pecans

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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