| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August 1993 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Cantaloupe; peeled, seeded, cut |
|
|
; into large pieces |
| 1 1/4 |
c |
Essencia or other sweet dessert wine |
| 3/4 |
c |
Sugar |
| 1 |
|
Star anise pod*; (optional) |
| 1 |
c |
Peeled seeded watermelon; (1/4-inch-dice) |
| 1 |
c |
Peeled seeded cantaloupe; (1/4-inch-dice) |
| 1 |
c |
Peeled seeded honeydew melon; (1/4-inch-dice) |
|
|
Fresh mint sprigs |
INSTRUCTIONS
*A brown, star-shaped seed pod available at specialty foods stores.
Puree cantaloupe in blender. Add 1/2 cup Essencia and 1/2 cup sugar;
blend until sugar dissolves. Transfer to ice cream maker; process
according to manufacturer's instructions. Freeze in covered
container. (Can be made 1 week ahead.)
Combine 3/4 cup Essencia, 1/4 cup sugar and star anise in heavy small
saucepan. Stir over medium heat until sugar dissolves. Simmer until
reduced to 1/2 cup, about 4 minutes. Chill until cold. (Can be made 1
day ahead.) Remove star anise from syrup. Add diced melon to syrup
and toss gently. Scoop sorbet into glasses. Spoon compote over.
Garnish with mint.
Serves 6.
Bon Appetit August 1993
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