Cobbler with Apples, Quince, and Rum Raisins
Baking and Desserts | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
12
Description
Cobbler with Apples, Quince, and Rum Raisins
Ingredients
- Dark rum - 8 fl oz
- Light Raisins, Seedless - 10.1 oz
- Butter - 5.6 oz
- Wheat Flour - 8.5 oz
- Sugar - 31.7 oz
- Ground Nutmeg - 1 teaspoon
- Salt - ½ teaspoon
- Water - 32 fl oz
- Quince - 2 lbs
- Apple - 4 pieces
- Meyer Lemon Juice - 1 fl oz
- Whipped Cream - to taste
Step by Step guide
Step 1
Pour the raisins into a small saucepan and cover with rum. Bring to a boil and cook for 3 minutes. Remove from heat and ignite. It should burn for 4-5 minutes. Pour 30 ml of rum into a bowl (this will be needed for the dough).
Step 2
Melt the butter over medium heat. Cook until it turns light brown, about 6 minutes. Let it cool.
Step 3
Mix the flour, reserving 1 tablespoon, 200 g of sugar, nutmeg, and half of the salt. Add the cooled butter and 30 ml of the reserved rum. Knead well with your hands.
Step 4
Combine the water and 600 g of sugar in a saucepan. Place over medium heat and stir until the sugar dissolves. Add the peeled and quartered quince and cook for 15 minutes until tender. Remove the quince from the syrup and let it cool. Cut into small cubes and transfer to a bowl. Cover with plastic wrap and chill.
Step 5
Preheat the oven to 356°F. Grease an oval glass baking dish with butter. To the quince, add the chopped apples, lemon juice, the remaining flour and salt, the remaining 100 g of sugar, and the raisins. Mix well and transfer to the dish. Sprinkle the prepared crumbly dough on top.
Step 6
Bake for about 55 minutes until golden brown on top. Cool for 30 minutes and serve warm with whipped cream.
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