Brandied pumpkin & quince cobbler

Yield: 8 Servings

Measure Ingredient
2 cups Quince (about 1 lg quince)
2 pounds Sugar pumpkin
¼ cup Brandy
½ cup Orange juice
¼ cup Granulated sugar
¼ cup Light brown sugar
½ cup Currants
½ teaspoon Salt
1½ cup All-purpose flour
½ teaspoon Salt
4 teaspoons Sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
4 tablespoons Unsalted butter
¾ cup Buttermilk
2 tablespoons Unsalted butter
2 tablespoons Maple syrup
2 tablespoons Pecans

DOUGH

SYRUP

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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