Yield: 8 Servings
|2 cups||Quince (about 1 lg quince)|
|2 pounds||Sugar pumpkin|
|½ cup||Orange juice|
|¼ cup||Granulated sugar|
|¼ cup||Light brown sugar|
|1½ cup||All-purpose flour|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|4 tablespoons||Unsalted butter|
|2 tablespoons||Unsalted butter|
|2 tablespoons||Maple 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