http://www.epicurious.com/recipes/food/views/Bosc-Pears-in-Rose-Wine-with-Persimmon-Ice-Cream-350130
Ingredients
- 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
Preparation
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.
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Persimmon Ice Cream
Ingredients
- 1 1/2 teaspoons whole black peppercorns
- 1 cup water
- 3/4 cup sugar
- 1/4 teaspoon (scant) salt
- 8 large ripe Hachiya persimmons, halved, seeded
- 1 cup chilled heavy whipping cream
Preparation
Heat heavy small skillet over medium heat. Add whole black peppercorns; toast until fragrant and beginning to smoke, stirring often, about 3 minutes. Transfer to small bowl to cool. Coarsely crush peppercorns in mortar with pestle, or place peppercorns in resealable plastic freezer bag, and seal; crush with mallet.
Transfer crushed peppercorns to small saucepan. Add 1 cup water, sugar, and scant 1/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil mixture until reduced to 1 cup, about 4 minutes. Refrigerate until cold. DO AHEAD: Black pepper syrup can be made 1 day ahead. Cover and keep refrigerated.
Scoop persimmon flesh from skins into blender. Puree until smooth. Measure 2 cups puree for making ice cream, reserving any remaining puree for another use. Cover and chill puree until cold, about 2 hours.
Strain black pepper syrup into large bowl. Whisk in 2 cups persimmon puree and cream. Process in ice cream maker according to manufacturer’s instructions. Transfer ice cream to container, cover, and freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen.
