Brandied Pumpkin & Quince Cobbler Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Quince, about 1 lg quince
2 lbs: Sugar pumpkin,
1/4 cup: Brandy,
1/2 cup: Orange juice,
1/4 cup: Granulated sugar,
1/4 cup: Light brown sugar,
1/2 cup: Currants,
1/2 tsp: Salt,
DOUGH
1 1/2 cup: All-purpose flour,
1/2 tsp: Salt,
4 tsp: Sugar,
2 tsp: Baking powder,
1/2 tsp: Baking soda,
4 tbsp: Unsalted butter,
3/4 cup: Buttermilk,
SYRUP
2 tbsp: Unsalted butter,
2 tbsp: Maple syrup,
2 tbsp: Pecans,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp