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Name: Brandied Pumpkin and Quince Cobbler
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 c Orange juice; 2 tb Pecans; 1/2 ts Salt; 2 tb Maple syrup; 2 c Quince (about 1 lg quince); 4 ts Sugar; 2 lb Sugar pumpkin; 1/2 ts Salt; 2 ts Baking Powder; 1/2 c Currants; 1/4 c Light brown sugar; 4 tb Unsalted butter; 1/4 c Granulated sugar; 2 tb Unsalted butter; 1/4 c Brandy; 1 1/2 c All-purpose flour; 1/2 ts Baking soda; 3/4 c Buttermilk

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INGREDIENTS

1/2 c Orange juice
2 tb Pecans
1/2 ts Salt
2 tb Maple syrup
2 c Quince (about 1 lg quince)
4 ts Sugar
2 lb Sugar pumpkin
1/2 ts Salt
2 ts Baking Powder
SYRUP
1/2 c Currants
1/4 c Light brown sugar
DOUGH
4 tb Unsalted butter
1/4 c Granulated sugar
2 tb Unsalted butter
1/4 c Brandy
1 1/2 c All-purpose flour
1/2 ts Baking soda
3/4 c Buttermilk

Servings

INSTRUCTIONS

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 Posted to MM-Recipes Digest V3 #296 Date: Mon, 28 Oct 1996 16:20:24 +0000 From: Linda Place

NOTES

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Brandied Pumpkin and Quince Cobbler

1/2 c Orange juice
2 tb Pecans
1/2 ts Salt
2 tb Maple syrup
2 c Quince (about 1 lg quince)
4 ts Sugar
2 lb Sugar pumpkin
1/2 ts Salt
2 ts Baking Powder
 SYRUP
1/2 c Currants
1/4 c Light brown sugar
 DOUGH
4 tb Unsalted butter
1/4 c Granulated sugar
2 tb Unsalted butter
1/4 c Brandy
1 1/2 c All-purpose flour
1/2 ts Baking soda
3/4 c Buttermilk

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  Posted to MM-Recipes Digest V3 #296    Date: Mon, 28 Oct 1996 16:20:24 +0000    From: Linda Place <placel@worldnet.att.net>

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Nutrition

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Serving Size: 1 Serving (287g)
Recipe Makes: 8 Servings

Calories: 675
Calories from Fat: 483 (72%)

Amt Per Serving		% DV

	Total Fat 53.7g	72 %
	Saturated Fat 33.2g	166 %
	Monounsaturated Fat 14.2g
	Polyunsanturated Fat 2.4g
Cholesterol 138.3mg		43 %
Sodium 501.7mg		17 %
Potassium 545.5mg		14 %
Total Carbohydrate 45.6g		13 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 43.7g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 675

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