|Image via taste.com.au|
3 ripe pears, peeled, cored, cut into thick wedges
1 bunch rhubarb, washed, ends trimmed, cut into 6cm lengths
60ml (1/4 cup) fresh orange juice
1 vanilla bean, split lengthways
1 x 7cm cinnamon stick
2 tablespoons demerara sugar
250ml (1 cup) low-fat custard, to serve
- Preheat oven to 180°C. Arrange the pear and rhubarb in a shallow ovenproof dish and pour over the orange juice.
- Add the vanilla bean and cinnamon and stir to combine. Sprinkle over sugar. Cover with foil and bake in oven for 40 minutes or until the fruit is tender.
- Spoon the compote among serving bowls and serve immediately with custard, if desired.