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.
