Bosc Pears in Rosé Wine with Persimmon Ice Cream
Elegant poached Bosc pears cooked in rosé wine and honey, served with a scoop of persimmon ice cream. This sophisticated dessert combines the delicate flavors of wine-poached pears with aromatic thyme and sweet honey.
Ingredients
- •1 tablespoon butter
- •3 whole firm but ripe medium Bosc pears, peeled, halved, cored
- •6 sprigs fresh thyme sprigs
- •1⅓ cups semi-dry rosé wine
- •¼ cup wildflower honey
- •6 scoops Persimmon Ice Cream
Cooking Instructions
- 1.
Melt butter in heavy large skillet over medium-high heat. Add pears, cut side down. Tuck thyme sprigs around pears. Cook until cut sides are brown (do not turn pears over), about 3 minutes. Transfer pears to plate. Add rosé wine and wildflower honey to same skillet and boil until mixture is reduced to about 1 cup, scraping up any browned bits, about 4 minutes. Reduce heat to medium-low and add pears, cut side up. Spoon some of juices in skillet over pears, cover skillet, and simmer until pears are tender, about 10 minutes. DO AHEAD: Pears can be made 4 hours ahead. Uncover and let stand at room temperature. Rewarm pears before continuing, if desired.
17 min
- 2.
Place 1 warm or room-temperature pear half, cut side up, on each of 6 plates. Drizzle pears with sauce from skillet. Spoon scoop of Persimmon Ice Cream alongside pears and serve.
5 min
