Cantaloupe Sorbet With Melon Confetti Compote Recipe
Servings: 1
Ingredients
- 2 lb Cantaloupe, peeled, seeded, cut into large pcs
- 1 1/4 c. Essencia or possibly other sweet dessert wine
- 3/4 c. Sugar
- 1 x 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
Directions
- *A brown, star-shaped seed pod available at specialty foods stores.
- Puree cantaloupe in blender. Add in 1/2 c. Essencia and 1/2 c. sugar; blend till 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 c. Essencia, 1/4 c. sugar and star anise in heavy small saucepan. Stir over medium heat till sugar dissolves. Simmer till reduced to 1/2 c., about 4 min. Refrigeratetill cool. (Can be made 1 day ahead.) Remove star anise from syrup. Add in diced melon to syrup and toss gently. Scoop sorbet into glasses. Spoon compote over.
- Garnish with mint.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1214g | |
| Calories 1527 | |
| Calories from Fat 169 | 11% |
| Total Fat 20.23g | 25% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 186mg | 8% |
| Potassium 2413mg | 69% |
| Total Carbs 257.68g | 69% |
| Dietary Fiber 6.4g | 21% |
| Sugars 230.65g | 154% |
| Protein 17.51g | 28% |
