| 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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