Brandied pumpkin& quince cobbler

 
                     BRANDIED PUMPKIN & QUINCE COBBLER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Fruits                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -