Recipe: Cantaloupe Sorbet with Melon Confetti Compote
Categories: August 1993
Yield: 1 servings
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
*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.
Bon Appetit August 1993
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