Port wine soaked quince and dried cranberry cobbler w/cinna
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Port Wine |
| 6 | ounces | Dried cranberries |
| 2 | Quince; peeled, cored and | |
| ; sliced | ||
| 1 | cup | All purpose flour |
| ½ | cup | Granulated sugar |
| ¼ | teaspoon | Kosher salt |
| 2 | teaspoons | Baking powder |
| ⅔ | cup | Milk |
| 2 | tablespoons | Butter; melted |
Directions
FRUIT
COBBLER BATTER
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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