Instructions: 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.

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