A stunning dessert that lets two autumn fruits—pears and persimmons—shine.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 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.
Step 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.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
7 Types and Varieties of Pears, Plus Delicious Pear Recipes
Learn all about pear varieties and how to use them in the kitchen!Persimmons, Please
Persimmons are a decadent treat of late fall, as great in salads as they are in baked goods.
