Brandied Pumpkin Cobbler

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Senior Cook
Aug 27, 2004
Since fall has arrived for most of us, I thought I would post a great pumpkin recipe.

Brandied Pumpkin Cobbler
4 lbs Sugar pumpkin (pie quality 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 (can use raisins)
1/2 ts Salt
Cobbler dough:
1 1/2 c AP 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
2 tb Unsalted butter
2 tb Maple syrup
2 tb Brandy
2 tb Pecans, toasted, chopped

Preheat oven to 375F
1.Peel, seed, and cut into 1-inch dice the pumpkin to yield 5 cups. Grate 2 of the cups of pumpkin coarsely. Set aside.
2.Combine the pumpkin, brandy, orange juice, white and brown sugars, currants and salt in a medium saucepan. Bring to a boil, reduce heat and simmer 10 minutes.
3.Transfer the mixture to a shallow 2-quart baking dish; let cool.
4.For 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 4-5 times. Pour in the buttermilk and pulse just until combined. (The mixture should be moist but not wet. Can also be made by hand, combining the dry ingredients, cutting in the butter to resemble coarse meal, and then adding the buttermilk gradually.)
5.Transfer the dough to a lightly floured surface and pat out to a 1-inch thickness.
6.Cut into squares, triangles, or leaves and place, in a design over the cooled fruit mixture. Make sure to leave space between the pieces for steam to escape.
7.For the syrup, combine the butter, maple syrup, brandy, and pecans in a saucepan and heat until the butter melts. Pour over the cobbler.
8.Place the pan on a cookie sheet (to catch runovers) 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. Serve with fresh whipped cream.
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