Honey-Lemon Fennel & Date Compote – Recipe! Image 1
Love, Preserving

Honey-Lemon Fennel & Date Compote – Recipe!

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Cheese is something I adore and eat on most days.  I miss fancy restaurants with a cheese cart that comes rolling up to your table, and a server well informed on all the varieties of cheese from across the globe.  I enjoy most any type of cheese from the super stinky, to the harder cheeses with a crystallized bite.  The accoutrements like compotes, candied nuts and infused honey paired with a good cheese plate can really make it pop, and take your cheese experience into a new realm.

Fennel is one of those vegetables that people either love, or take a pass.  When it’s raw, it’s mild black licorice flavor can sometimes be too intense or some, but not me – I enjoy it sliced in salads, or with a creamy dip or spread.  However, when fennel is cooked, it becomes sweet and fruity, the licorice taste almost disappears, I think of it more as a sweet celery.

Fennel cooks up in minutes on the stove top, and absorbs a honey-lemon syrup easily.  The warm compote when cooled, becomes a sweet and savory spread that glazes creamy goat cheese on top of a crisp cracker magically.  The flavors are very Italian in nature, and pair beautifully next to any cheese.  This fennel compote stores in the refrigerator for up to a week, but you might not be able to wait that long like me, I prefer to serve it immediately aside a fresh hunk of cheese.

Honey-Lemon Fennel & Date Compote – Recipe! Image 2

Ingredients

1 fennel bulb, halved, cored and sliced very thinly

1/4 cup honey

1 teaspoon lemon zest

1 tablespoon lemon juice

2 dates, pitted and sliced

fennel fronds for garnish

salt & pepper

(Serves 4)

Honey-Lemon Fennel & Date Compote – Recipe! Image 3

Honey-Lemon Fennel & Date Compote – Recipe! Image 4

Honey-Lemon Fennel & Date Compote – Recipe! Image 5

To Prepare:

  1. In a small saucepan, add fennel, 1/2 cup water and honey.  Place over medium heat and cook for 5 minutes.
  2. Using a slotted spoon, remove fennel from water and place in a small serving bowl, set aside.  Add lemon zest, lemon juice, and a pinch of salt and pepper to hot liquid.  Cook for 2 minutes or until slightly reduced.
  3. Pour hot liquid over fennel in bowl.  After 10 minutes, stir in dates and serve with cheese, or place in refrigerator for a later date.  Enjoy!

 

 

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