Cantaloupe Sorbet with Melon Confetti Compote

• 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.

1. Puree cantaloupe in blender.
2. Add 1/2 cup Essencia and 1/2 cup sugar; blend until sugar dissolves.
3. Transfer to ice cream maker; process according to manufacturer's instructions.
4. Freeze in covered container.
5. (Can be made 1 week ahead.)
6. Combine 3/4 cup Essencia, 1/4 cup sugar and star anise in heavy small saucepan.
7. Stir over medium heat until sugar dissolves.
8. Simmer until reduced to 1/2 cup, about 4 minutes.
9. Chill until cold.
10. (Can be made 1 day ahead.)
11. Remove star anise from syrup.
12. Add diced melon to syrup and toss gently.
13. Scoop sorbet into glasses.
14. Spoon compote over.
15. Garnish with mint.

cantaloupe, essencia, sugar, anise, cantaloupe, mint sprigs

Taken from www.epicurious.com/recipes/food/views/cantaloupe-sorbet-with-melon-confetti-compote-557 (may not work)