Rhubarb and pear compote
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.