BRANDIED PUMPKIN & QUINCE COBBLER

2 c Quince (about 1 lg quince)
2 lb. Sugar 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
1/2 tsp. Salt

DOUGH
1 1/2 c All-purpose flour
1/2 tsp. Salt
4 tsp. Sugar
2 tsp. Baking powder
1/2 tsp. Baking soda
4 tbsp. Unsalted butter
3/4 c Buttermilk

SYRUP
2 tbsp. Unsalted butter
2 tbsp. Maple syrup
2 tbsp. Pecans

Preheat oven to 375 degrees. Peel and coarsely grate the quince. Peel, seed, and cut into 1-inch dice the pumpkin to yield 3 cups. Toast and coarsely chop the pecans. Combine the quince, Pumpkin, brandy, orange juice, white and brown sugars, the currants and salt in a medium saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Transfer the mixture to a shallow 2-quart baking dish; let cool. 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 to 5 times. Pour in the buttermilk and pulse just until combined. (The mixture should be moist but not wet.) Transfer the dough to a lightly floured surface and pat out to a 1-inch thickness. Cut into squares or triangles and place, in an almost scattered manner, over the cooled fruit mixture, leaving spaces between the pieces for steam to escape. The syrup: Combine the syrup ingredients in a saucepan and heat until the butter melts. Pour over the cobbler. Place the pan on a cookie sheet (to catch run-overs) 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. Pass a bowl of whipped cream at the table, if desired. Serves 8.

Source: The San Francisco Chronicle, November 22, 1995