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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 rosé wine
- 1/4 cup wildflower honey
- Persimmon Ice Cream
Directions:View on Bon Appetit
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