Bosc Pears in Rosé Wine with Persimmon Ice Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
A stunning dessert that lets two autumn fruits—pears and persimmons—shine. Ingredients:
1 tablespoon butter |
3 firm but ripe medium bosc pears, peeled, halved, cored |
6 fresh thyme sprigs |
1 1/3 cups semi-dry rosé wine |
1/4 cup wildflower honey |
Directions:
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.
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.
|
|