Ingredients

• 2 pounds cantaloupe, peeled, seeded, cut into large pieces
• 1 1/4 cups Essencia or other sweet dessert wine
• 3/4 cup sugar
• 1 star anise pod* (optional)
• 1 cup 1/4-inch-dice peeled seeded watermelon
• 1 cup 1/4-inch-dice peeled seeded cantaloupe
• 1 cup 1/4-inch-dice peeled seeded honeydew melon
• Fresh mint sprigs
• *A brown, star-shaped seed pod available at specialty foods stores.

Instructions

1. 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 manufacturer's instructions. Freeze in covered container. (Can be made 1 week ahead.)
2. 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.)
3. Remove star anise from syrup. Add diced melon to syrup and toss gently. Scoop sorbet into glasses. Spoon compote over. Garnish with mint.