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Lemon-Fennel Compote

  • SERVINGS: Makes about 1 cup
  • FAST

  1. 1 fennel bulb—halved, cored and very thinly sliced on a mandoline
  2. 1/2 cup water
  3. 1/4 cup honey
  4. 1 teaspoon finely grated lemon zest
  5. 1 tablespoon fresh lemon juice
  6. Salt
  7. 2 Medjool dates, pitted and thinly sliced lengthwise
  8. Fennel seeds, for garnish
  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.