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Fennel Bleu Cheese Appetizer or Dessert


5 heads fennel, cored & chopped into 2-inch chunks

1 bottle dry white wine

1 ½ cups white sugar

1 star anise

1 teaspoon fennel pollen

1 pinch salt

Large hunk of your preferred bleu cheese


  1. Place fennel chunks in a food processor, and pulse until the fennel is in fine, uniform pieces (like saw dust).
  2. Transfer fennel to a medium saucepan, add the wine, sugar, anise, and salt
  3. Reduce liquid over medium-low heat until almost dry. Remove from heat, stir in pollen, and season with salt. Chill before serving over your favorite bleu cheese.
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