3 medium but bosc pears firm cored ripe peeled halved
1 tablespoon butter
1.3 cups semi-dry rosé wine
0.3 cup wildflower honey
6 thyme sprigs fresh
Equipment
frying pan
Directions
Melt butter in heavy large skillet overmedium-high heat.
Add pears, cutside down. Tuck thyme sprigs aroundpears. Cook until cut sides are brown (donot turn pears over), about 3 minutes.
Transfer pears to plate.
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.
Place 1 warm or room-temperaturepear half, cut side up, on each of 6 plates.
Drizzle pears with sauce from skillet.Spoon scoop of Persimmon Ice Creamalongside pears and serve.
