CANTALOUPE SORBET WITH MELON CONFETTI COMPOTE

Cantaloupe Sorbet with Melon Confetti Compote image

Yield Serves 6

Number Of Ingredients 9

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
*A brown, star-shaped seed pod available at specialty foods stores.

Steps:

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.