INGREDIENTS

INSTRUCTIONS

Let the mixture cool. Cover with plastic wrap so a skin doesn't form.
When ready to serve, whip cream to stiff peak, and whip pastry cream
smooth and fold together along with the lemon segments. Be sure to
wipe off any excess sugar attached to the segments before using.
HUCKLEBERRY FILLING:  Cook sugar and water to softball stage and add
one pint of  huckleberries. Reduce the heat to medium and cook for 8
minutes.  Strain the liquid and add it back to the pot along with the
finely  diced apple and orange zest.  Cook the apples until dissolved.
Strain the sauce and cool.  Fold into the thick syrup the fresh
huckleberries and use as the  filling for the doughnuts.  APPLE QUINCE
FILLING:  Cook lemon juice with 3/4 cup sugar and the vanilla bean to
soft ball  stage.  Meanwhile cook the quince in water with 1 cup of
sugar (the quince is  peeled, cored and cut in 1/2) until tender, dice
the quince.  When lemon and sugar is ready add the apples, cook until
tender. At  the minute toss in the quince.  Converted by MC_Buster.
Per serving: 8409 Calories (kcal); 223g Total Fat; (23% calories from
fat); 125g Protein; 1532g Carbohydrate; 2432mg Cholesterol; 5322mg
Sodium Food Exchanges: 28 Grain(Starch); 3 1/2 Lean Meat; 0  Vegetable;
8 Fruit; 40 Fat; 63 1/2 Other Carbohydrates  Recipe by: COOKING LIVE
PRIMETIME SHOW #CPOO37  Converted by MM_Buster v2.0n.

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