When we were in Ore. several years ago I had a Smoke Salmon Plate that had this
Compote on the plate - The Plate included Hot Bread - Sliced Apples and Pears
and this was in the middle
I found it really enjoyable
Have been looking for a recipe - and this is what I found:
Huckleberry Compote
Makes 2 1/4 cups -- From Seattle Times Company
3/4 cup apple juice
2 Tablespoons Fresh lemon juice
1 Cup Sugar
2 Cups fresh wild huckleberries( I used Mixture of tart and sweet dried Cherries)
2 teaspoon cornstarch
2 teaspoon water
*** I added one 8 oz cream cheese to this mixture as was cooling
1. In a medium saucepan, bring the apple juice, lemon juice and sugar to a low boil over medium high heat. Stir in the huckleberries
2. In a small bowl, Whisk the cornstarch and water. Bring the compote to a boil and stir in the cornstarch mixture. Return to a boil and remove from heat. Cool and refrigerate until ready to use. Compote can be held refrigerated for up to 3 weeks
** See above note - added 8 oz cream cheese to above mixture
Chef's note: The Compote is great on pancakes, French toast or Ice Cream
I used the Dried Cherries - got from Sams Club or used Cran Raisins as
no access to Huckleberries
Everyone loved this with the Smoked Salmon.
Everything will be all right in the end. So if it is not right, then it's not yet the end.