INGREDIENTS

INSTRUCTIONS

DOUGH
SYRUP
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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