Huckleberry Creme Puree W/ Vanilla Creme Fraiche & Tellicherry Pepper Syrup

Huckleberry Puree
1. Add 5 lbs. huckleberries, 5 cups sugar and 2 quarts heavy cream to a pan. Bring to a simmer. Taste it. If it isn't sweet enough add some sugar and return to simmer. If it is sweet enough, turn off the heat immediately.
2. Let cool to room temperature.
3. Puree in a blender or food processor.
4. Strain through a fine mesh strainer (optional, depending on the desired texture.
5. Adjust for seasoning with lemon and a pinch of salt.
6. Refrigerate.
Tellicherry Syrup
1. Add 2 cups sugar and 2 cups water to a saucepan. Bring to a simmer.
2. Add tellicherry peppercorns and simmer for 3 minutes.
3. Strain peppercorns and set syrup aside to cool.
Creme Fraiche
1. Cut vanilla beans lengthwise and scrape seeds from the pod. Add seeds and 2 tsp. sugar to creme fraiche.
Presentation
1. Use espresso cups or large shot glasses.
2. Add the Puree.
3. Add a dollop of creme fraiche.
4. Drizzle Tellicherry syrup over the creme fraiche. You can also garnish with lemon zest.
Wine Pairing: Moscato D'asti, such as La Spinetta