Bosc Pears In Rosé Wine With Persimmon Ice Cream

• 1 tablespoon butter
• 3 firm but ripe medium Bosc pears, peeled, halved, cored
• 6 fresh thyme sprigs
• 1 1/3 cups semi-dry rose wine
• 1/4 cup wildflower honey

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 rose 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:
2. Uncover and let stand at room temperature. Rewarm pears before continuing, if desired.
3. 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.

butter, thyme, semidry rosue wine, wildflower honey

Taken from www.epicurious.com/recipes/food/views/bosc-pears-in-rose-wine-with-persimmon-ice-cream-350130 (may not work)