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Rhubarb And Pear Compote

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Try this Rhubarb And Pear Compote recipe, or contribute your own. "Cream" and "May 1990" are two of the tags cooks chose for Rhubarb And Pear Compote.

Cuisine: AmericanMain Ingredient: Pears

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Ingredients

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Servings          
Original recipe makes 1 servings
1/4 cDry Red Wine
; eights, cored and
Vanilla ice cream
10 ozRhubarb; trimmed, cut into
; 1-inch pieces
; 1-inch pieces
1/4 cPlus 2 tablespoons sugar
2 Bartlett pears; peeled, cut
1/4 tsGround allspice
; cutcrosswise into
; lengthwise into

Rhubarb And Pear Compote 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. 2 Servings; can be doubled or tripled. Bon Appetit May 1990 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.

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Calories Per Serving: 268
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Tags

  1. May 1990
  2. Cream
  3. Pear
  4. Wine
  5. Red wine
  6. Ice cream
  7. Pears

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