Pears In Grenadine

Peel and core the pears, leaving the stems attached and a little of the skin in place around the stems for decoration. Stand the pears upright in a saucepan that will hold them snugly in one layer, and add the lime juice, sugar, grenadine, white wine, and water. (The liquid should barely cover the pears.) Fold a length of paper towel in half and then in half again, and place it over the pears to cover their tops completely.

Bring the liquid to a boil over medium to high heat, then reduce the heat to low, cover, and boil the pears gently for about 30 minutes, or until they are very tender when pierced with the point of a sharp knife.

Set the pears off the heat, and let them cool in the pan for about 15 minutes, then lift them from the pan, and stand them upright in a serving dish. There should be about 2 1/2 cups of cooking liquid remaining. Return the pan to the stove, and boil the liquid over high heat until it is reduced to a syrup. (You will have 1 cup.) 4. Pour the syrup over the pears, cover, and refrigerate until cold. Serve one pear per person with some of the surrounding syrup.