Rhubarb And Pear Compote

By á-174942

Ingredients

• 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

Preparation

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.