Recipe for Cantaloupe Sorbet with Melon Confetti Compote 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 lb Cantaloupe, peeled, seeded, cut into large pieces
1/4 cup Essencia or other sweet dessert wine
3/4 cup Sugar
1 x Star anise pod*, (optional)
1 cup Peeled seeded watermelon, (1/4-inch-dice)
1 cup Peeled seeded cantaloupe, (1/4-inch-dice)
1 cup Peeled seeded honeydew melon, (1/4-inch-dice)
Instructions:
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 manufacturers 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.

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