Lemon-Fennel Compote

 

slideshow More Condiment Recipes

 

  • Total Time:
  • Servings: Makes about 1 cup
KEY: Sauces & Condiments, Fast, Healthy, Make Ahead, Staff Favorites

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Ingredients

  • 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

How to make this recipe

  1. 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.
  2. Before serving, fold in the dates. Sprinkle with a few fennel seeds and serve.
Contributed By Published September 2011

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