• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Brandied Pumpkin and Quince Cobbler

  • Recipe Submitted by on

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


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

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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