Name: Rhubarb and Pear Compote
Yield: 2 Servings; can be doubled or tripled
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

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.

Recipe information

Yield
2 Servings; can be doubled or tripled

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

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.

TagsFruit Dessert Dessert Sauce Compote Condiment Red Wine Wine Alcohol Beverages Rhubarb Fruit Pear Gluten Free Nut Free Easy Quick 5 Ingredients or Fewer Spring Bon Appétit

Recipe notes

Luscious Banana Pudding

Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Spicy Mango Margarita

Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.

Boozy Cherry and Chocolate Pavlova

Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.

5-Minute Chocolate Mug Cake

Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Hugo Spritz

With elderflower liqueur, mint, and prosecco, the effervescent Hugo spritz cocktail is a hit year round, but particularly on warm nights.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.