Quince Pandowdy with Apples and Cranberries Pandowdies are an old New England variation on deep-dish pies and cobblers, originally served for breakfast. The word pandowdy comes from "dowdying," meaning breaking the crust up into pieces before serving. Makes 6 Servings.
	Ingredients: 4 cups peeled and sliced quince 1/4 teaspoon salt 3 cups peeled and sliced tart apples 1/4 cup plus 1 tablespoon granulated sugar 11/2 cups cranberries 1/2 cup spicy orange marmalade 3 tablespoons chilled butter, cut into small pieces 1/4 cup orange juice 1 cup brown sugar 1/2 cup plus a few tablespoons chilled low-fat buttermilk, approximately 3 tablespoons quick-cooking tapioca Butter-flavored cooking spray 1/4 teaspoon cinnamon 1 cup all-purpose flour Low-fat vanilla ice cream or frozen (optional) 2 teaspoons baking powder
	Instructions: 1. Put quince, apples, cranberries, and marmalade in a large mixing bowl. Mix orange juice and marmalade in a small bowl. Add to fruit and mix well. 2. Combine brown sugar and tapioca in a small bowl. Pour over fruit and mix well. Preheat oven to 375°F. 3. Spray a 2-quart gratin or baking dish with butter-flavored spray. Pour fruit mixture into the pan and spread out evenly. 4. Put flour, baking powder, salt, and 1/4 cup granulated sugar in a mixing bowl. Cut in the butter with a large fork or pastry blender until the mixture resembles coarse meal. Add 1/4 cup buttermilk and mix just until the dough comes together in a ball. Chill in freezer 10 minutes. 5. Cover a cutting board with plastic wrap, pulled tightly and tucked under the board. Dust with flour, put the dough in the middle, dust with a little more flour, and flatten slightly. Cover with another sheet of plastic wrap, tightly drawn and tucked under the cutting board. Roll out dough just large enough to fit inside the baking dish. Peel off plastic wrap and top fruit with dough. Cut 4 to 5 vents into the dough. Brush the crust with the remaining buttermilk. Combine 1 tablespoon sugar and cinnamon and sprinkle on top the crust. 6. Bake 30 minutes or until the top is golden brown and juices bubble up freely. Remove from oven and cut through the crust with a large serving fork or spatula, creating 2-inch pieces (they should be irregular for that homey touch). Then push the pieces of crust into the fruit with the back of the spatula. Bake another 10 minutes. Serve warm with low-fat vanilla ice cream or frozen yogurt if desired.

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