INGREDIENTS

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.  Source: The San
Francisco Chronicle, November 22, 1995 Posted to  MM-Recipes Digest V3
#296  Date: Mon, 28 Oct 1996 16:20:24 +0000  From: Linda Place
<placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 279
Calories From Fat: 91
Total Fat: 10.5g
Cholesterol: 23.8mg
Sodium: 518.6mg
Potassium: 192.4mg
Carbohydrates: 39.5g
Fiber: 1.5g
Sugar: 20.3g
Protein: 3.9g