Monday, February 2, 2009

Rhubarb and pear compote

Get the weekend off to a flying start with this delicious dish - perfect for breakfast or brunch.
Preparation Time 15 minutes
Cooking Time 15 minutes

Ingredients (serves 6)
* 60ml (1/4 cup) fresh orange juice
* 55g (1/4 cup) caster sugar
* 1 bunch (about 700g) rhubarb, trimmed, washed, cut into 4cm lengths
* 4 ripe pears, peeled, cored, halved, each half cut into 3 wedges
* 1 x 3cm-wide strip orange rind, pith removed
* 1 x 7cm cinnamon stick
* 260g (1 cup) vanilla-flavoured yoghurt, to serve
* 80g (1/2 cup) bought toasted muesli, to serve

1. Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
2. Add the rhubarb, pear, orange rind and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool.
3. Spoon compote among serving bowls. Top with a dollop of yoghurt and sprinkle with muesli. Serve immediately.

Notes & tips
* You can make this compote to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Remove from the fridge 15 minutes before serving to bring to room temperature. Continue from step 3 just before serving.

Australian Good Taste - Page 58
Recipe by Tracy Rutherford


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