Yield: 1 servings
Measure | Ingredient |
---|---|
¼ cup | Dry red wine |
¼ cup | Plus 2 tablespoons sugar |
¼ teaspoon | Ground allspice |
2 \N | Bartlett pears; peeled, cut |
\N \N | ; lengthwise into |
\N \N | ; eights, cored and |
\N \N | ; cutcrosswise into |
\N \N | ; 1-inch pieces |
10 ounces | Rhubarb; trimmed, cut into |
\N \N | ; 1-inch pieces |
\N \N | 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.