Bosc Pears in Rosé Wine with Persimmon Ice Cream

Ingredients

• Persimmon Ice Cream
• ¼ cup wildflower honey
• 1 ¹/₃ cups semi-dry rosé wine
• 6 fresh thyme sprigs
• 3 firm but ripe medium Bosc pears
• 1 tablespoon butter

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 reduc...

View full recipe at Epicurious