BOSC PEARS IN ROSé WINE WITH PERSIMMON ICE CREAM

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Bosc Pears in Rosé Wine with Persimmon Ice Cream image

A stunning dessert that lets two autumn fruits-pears and persimmons-shine.

Provided by Amelia Saltsman

Categories     Wine     Fruit     Dessert     High Fiber     Pear     Rosé     Fall     Persimmon     Boil     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

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
Persimmon Ice Cream

Steps:

  • 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.
  • 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.

Ibrahim Kolil
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This is one of my favorite recipes.


Anil Fauzdar
fauzdar.anil23@gmail.com

I will definitely be making this dish again.


Donald Kamwandi
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This is a must-try recipe.


Dawdaa Joof
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I highly recommend this recipe.


Lady Ulce
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This was the perfect dessert for a special occasion.


kliment mihajlovski
mihajlovski-k@gmail.com

I can't wait to make this dish again.


Vinsmoke Sanji
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This recipe is a keeper!


merilyn erekosima
merilyn-erekosima63@gmail.com

I would love to try this recipe with different types of pears.


Godfrey Nicolaus
gnicolaus@yahoo.com

This dish is perfect for a fall dinner party.


ghthharuu5ju pat
p.g10@hotmail.com

Overall, this is a good recipe. I would definitely make it again.


Aftab Ramzan
a-r@hotmail.com

The pears were a bit tough. I think I needed to cook them for a little longer.


Okechukwu Christian
o.c@gmail.com

This dish was a bit too sweet for my taste. I would recommend using less sugar in the wine sauce.


Ifechukwu Leonard
i-leonard91@gmail.com

I love the combination of pears and wine in this dish. The persimmon ice cream is a nice touch.


Jesse Lee
lee_jesse100@gmail.com

This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth the effort.


Md. Ahmed Nahid
nm51@hotmail.co.uk

I made this for a dinner party and everyone loved it. The persimmon ice cream was a unique and delicious touch.


Jason Cheely
c@yahoo.com

This was my first time cooking with bosc pears and I was pleasantly surprised. They held their shape well and had a great flavor.


Ahmad UMAR AHMAD
ahmad_u52@yahoo.com

I've made this dish several times and it's always a hit. The combination of flavors is amazing and the presentation is beautiful.


Temesgen Tesfaye
tesfaye.temesgen93@gmail.com

This dish was a delight to make and even more delightful to eat. The pears were perfectly cooked, with a tender texture and a slightly caramelized flavor. The wine sauce was rich and flavorful, with a hint of sweetness. The persimmon ice cream was th