Bosc Pears in Rosé Wine with Persimmon Ice Cream

Name: Bosc Pears in Rosé Wine with Persimmon Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 mediums firm but ripe medium Bosc pears, peeled, halved, cored; 1 Tbsp butter; 315 milliliters semi-dry rosé wine; 59 milliliters wildflower honey; 6 fresh thyme sprigs

Bosc Pears in Rosé Wine with Persimmon Ice Cream is a gluten free, primal, and vegetarian recipe with 6 servings. One serving contains 156 calories, 0g of protein, and 2g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of thyme sprigs, wildflower honey, semi-dry rosé wine, and a handful of other ingredients are all it takes to make this recipe so yummy. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Melt butter in heavy large skillet overmedium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add pears, cutside down. Tuck thyme sprigs aroundpears. Cook until cut sides are brown (donot turn pears over), about 3 minutes.

Ingredients you will need

Fresh Thyme

Pear

Transfer pears to plate.

Ingredients you will need

Pear

Add rosé wineand wildflower honey to same skillet andboil until mixture is reduced to about 1cup, scraping up any browned bits, about4 minutes. Reduce heat to medium-lowand add pears, cut side up. Spoon some ofjuices in skillet over pears, cover skillet,and simmer until pears are tender, about10 minutes. DO AHEAD: Pears can be made4 hours ahead. Uncover and let stand atroom temperature. Rewarm pears beforecontinuing, if desired.

Ingredients you will need

Honey