Stoved Fennel In Red Wine

1. 1

   Preheat the oven at 200u00b0 C.

2. 2

   Cut the fennel in half and put both halves cut side down in an oven dish.

3. 3

   Make a vertical cut down the middle of both halves, without cutting all the way down and all the way through. Repeat the cuts another time down all quarters.

4. 4

   Poor the anise spirit over the cuts (it will seep through and collect in the dish).

5. 5

   Poor the wine the same way.

6. 6

   Cover the fennel halves each with a tablespoon of honey

7. 7

   Stove in the oven for 30 minutes (the liquids should about half in volume by then)

8. 8

   Remove from the oven and place each half on a plate.

9. 9

   For cool serving: pull the big outside parts apart from the inner parts to make the fennel unfold like in the picture.

10. 10

    Poor the remaining liquids over the fennel, serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.