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Food & Wine Recipe

Lemon-Fennel Compote

Contributed by Marcia Kiesel

TOTAL TIME: 30 MIN
SERVINGS: Makes about 1 cup

•FAST
•HEALTHY
•MAKE-AHEAD
•STAFF-FAVORITE

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1 fennel bulb—halved, cored and very thinly sliced on a mandoline
1/2 cup water
1/4 cup honey
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Salt
2 Medjool dates, pitted and thinly sliced lengthwise
Fennel seeds, for garnish

In a saucepan, bring the fennel, water and honey to a boil. Cover and cook over high heat, stirring a few times, until the fennel is crisp-tender, 2 minutes. With tongs, transfer the fennel to a bowl. Add the zest and juice to the saucepan and boil until syrupy, about 2 minutes. Pour the syrup over the fennel and toss. Let cool. Season lightly with salt.
Before serving, fold in the dates. Sprinkle with a few fennel seeds and serve.

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