Rhubarb and pear compote

Yield: 1 servings

Measure Ingredient
¼ cup Dry red wine
¼ cup Plus 2 tablespoons sugar
¼ teaspoon Ground allspice
2 Bartlett pears; peeled, cut
; lengthwise into
; eights, cored and
; cutcrosswise into
; 1-inch pieces
10 ounces Rhubarb; trimmed, cut into
; 1-inch pieces
Vanilla ice cream

Bring first 3 ingredients to simmer in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Mix in rhubarb. Cover and simmer until rhubarb and pears are just tender, stirring occasionally, about 8 minutes. Spoon warm compote into bowls. Top with ice cream and serve.

2 Servings; can be doubled or tripled.

Bon Appetit May 1990

Converted by MC_Buster.

NOTES : Any extras are great cold for breakfast. As an alternative to the vanilla ice cream, top with sour cream or lowfat yogurt for a lighter interpretation.

Converted by MM_Buster v2.0l.

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