Cantaloupe and Fennel Seed Compote with Yogurt and Mint

Peel the cantaloupe, remove the seeds, and cut the flesh into roughly 2-cm cubes. You should have about 500 g.

Measure out the sugar, lemon juice, fennel seeds, butter, yogurt, honey, and tear the mint leaves for both the sauce and garnish. Keep them separate.

In a medium saucepan over medium heat, melt the butter. Add the fennel seeds and stir constantly for 60–90 seconds until they turn fragrant and the butter takes on a faint golden hue. Do not let the butter brown.

Add the cantaloupe cubes, white sugar, and lemon juice to the saucepan. Stir well to coat the fruit in the butter and seeds. Cook over medium heat, stirring occasionally, for 15–20 minutes until the cantaloupe is completely soft, the sugar has dissolved, and the liquid has reduced to a lightly syrupy consistency.

Remove from heat. Taste and adjust sweetness or lemon if needed. Let the compote cool for 5 minutes — it will thicken slightly as it rests.

In a bowl, combine the yogurt, torn mint leaves for the sauce, and honey. Stir until evenly mixed. Taste and balance with a small squeeze of lemon if desired. Set aside.

Spoon a generous pool of yogurt sauce onto each plate or shallow bowl. Ladle the warm cantaloupe compote alongside or on top of the yogurt. Scatter the reserved torn mint leaves over everything and serve immediately.