Brandied Pumpkin And Quince Cobbler

In a word, [Paul] is calling for some spiritual sweat (1 Timothy 4:7)! Just as the athletes discarded everything and competed gumnos – free from everything that could possibly burden them – so we must get rid of every encumbrance, every association, habit, and tendency which impedes godliness. If we are to excel, we must strip ourselves to a lean, spiritual nakedness. The writer of Hebrews explains it like this: “Therefore, since we are surrounded by such a great cloud of witnesses, let us throw off everything that hinders and the sin that so easily entangles, and let us run with perseverance the race marked out for us” (Hebrews 12:1). Men, we will never get anywhere spiritually without a conscious divestment of the things that are holding us back. What things are weighing you down? The call to discipline demands that you throw it off. Are you man enough?

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Desserts, Fruits	8	Servings

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	t	Salt
1 1/2	c	All-purpose flour
1/2	t	Salt
4	t	Sugar
2	t	Baking powder
1/2	t	Baking soda
4	T	Unsalted butter
3/4	c	Buttermilk
2	T	Unsalted butter
2	T	Maple syrup
2	T	Pecans

INSTRUCTIONS

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 Posted to  MM-Recipes Digest V3
#296  Date: Mon, 28 Oct 1996 16:20:24 +0000  From: Linda Place
<placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 279 Calories From Fat: 91 Total Fat: 10.5g Cholesterol: 23.8mg Sodium: 518.6mg Potassium: 192.4mg Carbohydrates: 39.5g Fiber: 1.5g Sugar: 20.3g Protein: 3.9g