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Ingredients
- 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 tsp Salt
- 1 1/2 c. All-purpose flour
- 1/2 tsp Salt
- 4 tsp Sugar
- 2 tsp Baking pwdr
- 1/2 tsp Baking soda
- 4 Tbsp. Unsalted butter
- 3/4 c. Buttermilk
- 2 Tbsp. Unsalted butter
- 2 Tbsp. Maple syrup
- 2 Tbsp. Pecans
Directions
- Preheat oven to 375 degrees. Peel and coarsely grate the quince. Peel, seed, and cut into 1-inch dice the pumpkin to yield 3 c.. 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 min.
- Transfer the mix to a shallow 2-qt baking dish; let cold. The dough: Combine the flour, salt, sugar, baking pwdr 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 till combined. (The mix 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 possibly triangles and place, in an almost scattered manner, over the cooled fruit mix, leaving spaces between the pcs for steam to escape.
- The syrup: Combine the syrup ingredients in a saucepan and heat till the butter melts. Pour over the cobbler.
- 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.
- Let cold for 10 min before serving.
- Pass a bowl of whipped cream at the table, if you like.
- Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 8 servings | |
| Calories 318 | |
| Calories from Fat 86 | 27% |
| Total Fat 9.82g | 12% |
| Saturated Fat 5.7g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 715mg | 30% |
| Potassium 268mg | 8% |
| Total Carbs 51.36g | 14% |
| Dietary Fiber 2.0g | 7% |
| Sugars 26.55g | 18% |
| Protein 3.98g | 6% |
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