Lemon-Fennel Compote

1. 1

   In a saucepan, bring the fennel, water and honey to a boil.

2. 2

   Cover and cook over high heat, stirring a few times, until the fennel is crisp-tender, 2 minutes.

3. 3

   With tongs, transfer the fennel to a bowl.

4. 4

   Add the zest and juice to the saucepan and boil until syrupy, about 2 minutes.

5. 5

   Pour the syrup over the fennel and toss.

6. 6

   Let cool.

7. 7

   Season lightly with salt.

8. 8

   Before serving, fold in the dates.

9. 9

   Sprinkle with a few fennel seeds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.