Brandied Pumpkin And Quince Cobbler Recipe

1. 1

   Preheat oven to 375 degrees.

2. 2

   Peel and coarsely grate the quince.

3. 3

   Peel, seed, and cut into 1-inch dice the pumpkin to yield 3 c.. Toast and coarsely chop the pecans.

4. 4

   Combine the quince, Pumpkin, brandy, orange juice, white and brown sugars, the currants and salt in a medium saucepan.

5. 5

   Bring to a boil, reduce heat and simmer 10 min.

6. 6

   Transfer the mix to a shallow 2-qt baking dish; let cold.

7. 7

   The dough: Combine the flour, salt, sugar, baking pwdr and soda in a food processor.

8. 8

   Pulse a couple of times to combine.

9. 9

   Drop in the butter and pulse 4 to 5 times.

10. 10

    Pour in the buttermilk and pulse just till combined.

11. 11

    (The mix should be moist but not wet.)

12. 12

    Transfer the dough to a lightly floured surface and pat out to a 1-inch thickness.

13. 13

    Cut into squares or possibly triangles and place, in an almost scattered manner, over the cooled fruit mix, leaving spaces between the pcs for steam to escape.

14. 14

    The syrup: Combine the syrup ingredients in a saucepan and heat till the butter melts.

15. 15

    Pour over the cobbler.

16. 16

    Place the pan on a cookie sheet (to catch run-overs) and bake for 30 min, or possibly till the fruit is bubbling and the dough has risen and is golden.

17. 17

    Let cold for 10 min before serving.

18. 18

    Pass a bowl of whipped cream at the table, if you like.

* Per serving · 4 servings · Values may vary.