Recipe#4679
Title: BRANDIED PUMPKIN & QUINCE
Source: The San Francisco Chronicle, November 22, 1995
BRANDIED PUMPKIN & QUINCE
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.