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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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. 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 |
Directions:
1. 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.
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