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Rhubarb And Pear Compote


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  • 1/4 cup dry red wine
  • 1/4 cup sugar, plus
  • 2 tablespoons sugar
  • 1/4 teaspoon ground allspice
  • 2 Bartlett pears peeled, and cut
  • lengthwise into eights, cored and cut crosswise into 1" pieces
  • 10 ounces rhubarb trimmed, and cut into 1" pieces
  • Vanilla ice cream for serving


Servings 2


Step 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.

This recipe yields 2 servings; can be doubled or tripled.

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