Rhubarb and pear compote with whipped cream

Ingredients for 4 servings:

• 500 g rhubarb, peeled, roughly diced
• 500 g pear(s), e.g. Abate, peeled, roughly diced
• 200 g sugar
• 1 vanilla pod(s) (Bourbon vanilla pod)
• ¼ vanilla pod(s) (Tahitian vanilla pod)
• 5 cl orange liqueur or orange juice
• 1 lime(s), untreated
• 200 g whipped cream, possibly more

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple, alcoholic

Place the rhubarb, pears, sugar, and liqueur in a saucepan. Scrape out the vanilla pods and add both the seeds and the pods to the pan. Zest and squeeze the lime. Add about 1 teaspoon of lime zest and the juice of the entire fruit. Simmer everything over low to medium heat for 20 minutes, until it has cooked together into a paste with individual pieces. If in doubt, reduce the heat a little and simmer a little longer (it’s better for preserving the vitamins and flavor, but most of the alcohol will still evaporate). Allow to cool. Add more sweetener if desired. Divide between dessert glasses or bowls. Whip the cream until stiff peaks and divide between the glasses as well.