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CATEGORY CUISINE TAG YIELD
Dairy May 1990 1 servings

INGREDIENTS

1/4 c Dry red wine
1/4 c Plus 2 tablespoons sugar
1/4 ts Ground allspice
2 Bartlett pears; peeled, cut
; lengthwise into
; eights, cored and
; cutcrosswise into
; 1-inch pieces
10 oz Rhubarb; trimmed, cut into
; 1-inch pieces
Vanilla ice cream

INSTRUCTIONS

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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