Brandied pumpkin and quince cobbler
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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.
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      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

  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

      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.

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Recipe ID 37299 (Apr 03, 2005)

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