*  Exported from  MasterCook  *

                    BRANDIED PUMPKIN & QUINCE COBBLER

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Fruits                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        -----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.
  
  Source: The San Francisco Chronicle, November 22, 1995
 


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