Name: Rhubarb and Pear Compote
Yield: 2 Servings; can be doubled or tripled
Ingredients: 1/4 cup dry red wine; 1/4 cup plus 2 tablespoons sugar; 1/4 teaspoon ground allspice; 2 Bartlett pears, peeled, cut lengthwise into eighths, cored and cut crosswise into 1-inch pieces; 10 ounces rhubarb, trimmed, cut into 1-inch pieces; Vanilla ice cream

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.

Recipe information

Yield
2 Servings; can be doubled or tripled

Ingredients

1/4 cup dry red wine

1/4 cup plus 2 tablespoons sugar

1/4 teaspoon ground allspice

2 Bartlett pears, peeled, cut lengthwise into eighths, cored and cut crosswise into 1-inch pieces

10 ounces rhubarb, trimmed, cut into 1-inch pieces

Vanilla ice cream

Preparation

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.

TagsFruit Dessert Dessert Sauce Compote Condiment Red Wine Wine Alcohol Beverages Rhubarb Fruit Pear Gluten Free Nut Free Easy Quick 5 Ingredients or Fewer Spring Bon Appétit

Recipe notes

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