Instructions: Let the mixture cool. Cover with plastic wrap so a skin doesnt 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.