Brandied pumpkin and quince cobbler

1. Preheat oven to 375 degrees.
2. Peeli and coarsely grate the quince.
3. Peel, seed, and cut into 1-inch dice the pumpkin to yield 3 cups.
4. Toasti and coarsely chop the pecans.
5. combine the quince, pumpkin, brandy, orange juice, white and brown sugars, the currants and salt in a medium saucepan.
6. Bring to a boil, reduce heat and simmer 10 minutes.
7. transfer the mixture to a shallow 2-quart baking dish; let cool.
8. The dough: combine the flour, salt, sugar, baking powder and soda in a food processor.
9. Pulse a couple of times to combine.
10. Drop in the butter and pulse 4 to 5 times.
11. Pour in the buttermilk and pulse just until combined.
12. (the mixture should be moist but not wet).
13. transfer the dough to a lightly floured surface and pat out to a 1-inch thickness.
14. 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.
15. the syrup: combine the syrup ingredients in a saucepan and heat until the butter melts.
16. Pour over the cobbler.
17. 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.
18. let cool for 10 minutes before serving.
19. pass a bowl of whipped cream at the table, if desired.
20. Serves 8.