Pacific Northwest: Taste

Huckleberry Compote

Recipe from Scott Staples, chef/owner at Restaurant Zoë

1 cup port wine 1 teaspoon lemon juice 1/2 cup sugar 1 teaspoon lemon zest 1 teaspoon orange zest 1 pound huckleberries, rinsed and stemmed 1/16 teaspoon freshly ground black pepper 1. Combine the port, lemon juice and sugar in a saucepan. Place over high heat and bring to a boil. Reduce heat and maintain a high simmer until the mixture has the consistency of syrup. 2. Add the zests, berries and pepper to the saucepan and gently stir to mix well. Remove from heat and let cool. Serve over cheesecake, pound cake or ice cream.