Pear & rhubarb compote

Source: Australian Good Taste - August 2006 , Page 76

Image via
Serve 4 - Prep 15 min - Cook 40 min
 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

  1. Preheat oven to 180°C. Arrange the pear and rhubarb in a shallow ovenproof dish and pour over the orange juice.
  2. 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.
  3. Spoon the compote among serving bowls and serve immediately with custard, if desired.

Vic Lic

No comments:

Post a Comment