Name: Port Wine Soaked Quince And Dried Cranberry Cobbler W/cinna
Ingredients: 6 oz Port Wine; 6 oz Dried cranberries; 2 Quince; peeled, cored and; ; sliced; 1 c All purpose flour; 1/2 c Granulated sugar; 1/4 ts Kosher salt; 2 ts Baking powder; 2/3 c Milk; 2 tb Butter; melted

In the long run the answer to all those who object to the doctrine of hell is itself a question: 'What are you asking God to do?' To wipe out their past sins and, at all costs, to give them a fresh start, smoothing every difficulty and offering every miraculous help? But He has done so, on Calvary. To forgive them? They will not be forgiven. To leave them alone? Alas, I am afraid that is what He does.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Dairy		Shelf life, Shelf4	1	servings

INGREDIENTS

6	oz	Port Wine
6	oz	Dried cranberries
2		Quince; peeled, cored and
		; sliced
1	c	All purpose flour
1/2	c	Granulated sugar
1/4	ts	Kosher salt
2	ts	Baking powder
2/3	c	Milk
2	tb	Butter; melted

INSTRUCTIONS

FRUIT
COBBLER BATTER
Combine Port wine, cranberries and Quince and reduce to nearly sec.
Separate the Quince and cranberries. Set each aside.
Cobbler Batter:
Stir together flour, sugar, salt and baking powder. Incorporate milk and
melted butter tomake batter. Add cranberries to batter.
In greased remekin, spoon in cranberry batter and fill half full. Fan
Quince slices on top of batter. Bake in preheated 400 degree oven for 30
minutes. Serve warm and garnish with powdered sugar and cinnamon ice cream.
Yields 4-6 servings
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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