| 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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