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1
Preheat oven to 375 degrees.
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2
Peel and coarsely grate the quince.
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3
Peel, seed, and cut into 1-inch dice the pumpkin to yield 3 c.. Toast and coarsely chop the pecans.
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4
Combine the quince, Pumpkin, brandy, orange juice, white and brown sugars, the currants and salt in a medium saucepan.
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5
Bring to a boil, reduce heat and simmer 10 min.
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6
Transfer the mix to a shallow 2-qt baking dish; let cold.
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7
The dough: Combine the flour, salt, sugar, baking pwdr and soda in a food processor.
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8
Pulse a couple of times to combine.
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9
Drop in the butter and pulse 4 to 5 times.
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10
Pour in the buttermilk and pulse just till combined.
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11
(The mix should be moist but not wet.)
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12
Transfer the dough to a lightly floured surface and pat out to a 1-inch thickness.
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13
Cut into squares or possibly triangles and place, in an almost scattered manner, over the cooled fruit mix, leaving spaces between the pcs for steam to escape.
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14
The syrup: Combine the syrup ingredients in a saucepan and heat till the butter melts.
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15
Pour over the cobbler.
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16
Place the pan on a cookie sheet (to catch run-overs) and bake for 30 min, or possibly till the fruit is bubbling and the dough has risen and is golden.
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17
Let cold for 10 min before serving.
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18
Pass a bowl of whipped cream at the table, if you like.
