Combine Port wine, cranberries and Quince and reduce to nearly sec. Separate the Quince and cranberries. Set each aside. Cobbler Batter: Stir together flour, sugar, salt and baking powder. Incorporate milk and melted butter tomake batter. Add cranberries to batter. In greased remekin, spoon in cranberry batter and fill half full. Fan Quince slices on top of batter. Bake in preheated 400 degree oven for 30 minutes. Serve warm and garnish with powdered sugar and cinnamon ice cream. Yields 4-6 servings
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|Serving Size: 1 Serving (867g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 267 (12%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||40 %|
|Saturated Fat 15.6g||78 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 64.3mg||20 %|
|Sodium 1216.4mg||42 %|
|Potassium 553.5mg||15 %|
|Total Carbohydrate 455.1g||134 %|
|Dietary Fiber 22.5g||90 %|
|Sugars, other 432.6g|
|Protein 14.8g||21 %|
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Calories per serving: 2151
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