Best Huckleberry Compote Recipes

KEY LIME PIE WITH PASSION FRUIT COULIS AND HUCKLEBERRY COMPOTE

Steps:

• For compote:
• Combine huckleberries and sugar in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Discard vanilla bean before serving.
• For coulis:
• Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before using.
• For crust:
• Preheat oven to 350°F. Combine cracker crumbs, sugar, and salt in medium bowl. Add butter and stir until crumbs are moist. Press mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until set and lightly browned, about 10 minutes. Cool crust completely. Maintain oven temperature.
• For filling:
• Whisk sweetened condensed milk and egg yolks in medium bowl to blend. Add lime juice and whisk until blended. Pour filling into cooled crust. Bake pie until filling is set, about 18 minutes. Transfer to rack and cool to room temperature. Cover and refrigerate pie overnight.
• Cut pie into wedges. Spoon huckleberry compote on top. Garnish with dollop of whipped cream. Drizzle passion fruit coulis around and serve.

LEMON-RICOTTA PANCAKES W/HUCKLEBERRY COMPOTE AND MEYER WHIPPED CRÈME

Steps:

• For Huckleberry Compote: Place all ingredients in a pot and bring to a simmer. Allow to simmer until reduced to a syrup consistency, stirring occasionally. Meyer Whipped Creme: Mix all ingredients. Whip with mixer until stiff. Pancakes: Combine the flours, baking powder, salt, nutmeg and zest in a large mixing bowl. In a separate mixing bowl, combine buttermilk, ricotta, lemon juice, sugar, vanilla and egg yolks and mix well. Whisk in melted butter. Add wet mixture to the dry ingredients and slowly whisk until smooth. In a separate bowl, whip egg whites to stiff peaks. Gently fold egg whites into the batter. Do not overmix. There should be some white streaks of egg whites left in the batter.

HUCKLEBERRY COMPOTE

Steps:

• simmer huckleberries and water for 10 minutes until juice is dark red but huckleberries retain shape.
• sift together the sugar and cornstarch.
• slowly add the dry ingredients to hot liquid stirring constantly until thick.
• add huckleberries back into thickened juice.
• cool slightly and enjoy.

HUCKLEBERRY COMPOTE

Steps:

• In a large stainless-steel saucepan, combine berries and sugar. Add cinnamon stick, salt, nutmeg, and orange juice. Using a paring knife, scrape vanilla seeds into mixture; add pod. Set pan over medium-high heat, and bring to a boil. Cook 1 minute.
• Remove pan from heat; pour mixture into a sieve over a medium bowl. Transfer solids to another medium bowl; set aside. Return liquid to the saucepan; bring to a boil.
• In a small bowl, combine cornstarch and 1/4 cup water. Add to boiling liquid. Cook, whisking constantly, until mixture coats the back of a wooden spoon, about 1 minute.
• Remove pan from heat, and pour mixture over reserved solids. Remove and discard cinnamon stick and vanilla pod; serve warm.