Side Pannel
Brandied Pumpkin and Quince Cobbler
Brandied Pumpkin and Quince Cobbler
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Desserts
Ingredients List
- 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
Directions
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
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.
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
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
