Roasted Shallot-Blackberry Compote for Molasses Seared Elk Loin

1/4 pound shallots, roasted
1/2 pound blackberries, frozen
1 ounce blackberry or raspberry liqueur
1/4 ounce sage, fresh
2 ounces bacon
½ cup brown sugar
2 ounces dark corn syrup
1 ounce raspberry vinegar
cornstarch slurry- as needed

in a sauce pot, sauté bacon until lightly browned. Add liqueur and deglaze the pan. Add remaining ingredients except for the blackberries and cornstarch; heat up to 180 degrees, then thicken with the cornstarch slurry. Simmer to cook out cornstarch. Remove from heart and add in blackberries. Stir very lightly so the blackberries don't break up and the compote stays chunky not smooth. Brush Elk Medallions with molasses and Sonoran spice rub, sear in a cast iron skillet, and top with the compote.