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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