*A brown, star-shaped seed pod available at specialty foods stores. Puree cantaloupe in blender. Add 1/2 cup Essencia and 1/2 cup sugar; blend until sugar dissolves. Transfer to ice cream maker; process according to manufacturers instructions. Freeze in covered container. (Can be made 1 week ahead.) Combine 3/4 cup Essencia, 1/4 cup sugar and star anise in heavy small saucepan. Stir over medium heat until sugar dissolves. Simmer until reduced to 1/2 cup, about 4 minutes. Chill until cold. (Can be made 1 day ahead.) Remove star anise from syrup. Add diced melon to syrup and toss gently. Scoop sorbet into glasses. Spoon compote over. Garnish with mint. Serves 6. Bon Appetit August 1993
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|Serving Size: 1 Serving (1658g)|
|Recipe Makes: 1|
|Calories from Fat: 20 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 170.5mg||6 %|
|Potassium 2998.8mg||79 %|
|Total Carbohydrate 547.6g||161 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 537.4g|
|Protein 9.8g||14 %|
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Calories per serving: 2146
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