Recipe for Rhubarb and Pear Compote 
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Yield:
1
Ingredients:
Amount Ingredient
1/4 cup dry red wine
1/4 cup plus 2 tablespoons sugar
1/4 tsp ground allspice
2 x Bartlett pears peeled, cut lengthwise into eights, cored and cutcrosswise into 1-inch pieces
10 oz rhubarb trimmed, cut into 1-inch pieces
Instructions:
Instructions: 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.

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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