Ingredients
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3 ripe pears, peeled, cored, cut into thick wedges
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1 bunch rhubarb, washed, ends trimmed, cut into 6cm lengths
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60ml (1/4 cup) fresh orange juice
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1 vanilla bean, split lengthways
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1 x 7cm cinnamon stick
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2 tablespoons demerara sugar
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250ml (1 cup) low-fat custard, to serve
Method
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1Preheat oven to 180C. Arrange the pear and rhubarb in a shallow ovenproof dish and pour over the orange juice.
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2Add 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.
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3Spoon the compote among serving bowls and serve immediately with custard, if desired.
Source: taste.com.au
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