Brandied pumpkin and quince cobbler
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Brandied pumpkin and quince cobbler
  Pumpkin    Cobblers  
Last updated 6/12/2012 1:10:09 AM. Recipe ID 37299. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Brandied pumpkin and quince cobbler
 Categories: Fruits, Desserts
      Yield: 8 Servings
 
      2 c  Quince (about 1 lg quince)
      2 lb Sugar pumpkin
    1/4 c  Brandy
    1/2 c  Orange juice
    1/4 c  Granulated sugar
    1/4 c  Light brown sugar
    1/2 c  Currants
    1/2 ts Salt

MMMMM---------------------------DOUGH--------------------------------
  1 1/2 c  All-purpose flour
    1/2 ts Salt
      4 ts Sugar
      2 ts Baking powder
    1/2 ts Baking soda
      4 tb Unsalted butter
    3/4 c  Buttermilk

MMMMM---------------------------SYRUP--------------------------------
      2 tb Unsalted butter
      2 tb Maple syrup
      2 tb Pecans
 
  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.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 37299 (Apr 03, 2005)

[an error occurred while processing this directive]