Cantaloupe Sorbet with Melon Confetti Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A light and pretty treat with intense fruit flavors. Ingredients:
2 pounds cantaloupe, peeled, seeded, cut into large pieces |
1 1/4 cups essencia or other sweet dessert wine |
3/4 cup sugar |
1 star anise pod* (optional) |
1 cup 1/4-inch-dice peeled seeded watermelon |
1 cup 1/4-inch-dice peeled seeded cantaloupe |
1 cup 1/4-inch-dice peeled seeded honeydew melon |
fresh mint sprigs |
Directions:
1. 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.)
2. 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.)
3. Remove star anise from syrup. Add diced melon to syrup and toss gently. Scoop sorbet into glasses. Spoon compote over. Garnish with mint.
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