Prepare the pears by peeling, quartering and coring them. Put the pear quarters in a saucepan, add the wine, grenadine, and honey, and bring to a boil. Cover, reduce the heat to low, and simmer until the pears are tender when pierced with a knife, about 15 minutes (up to 30) depending on the variety and ripeness of the pears. I like to turn them in the liquid a few times as they cook so that all parts of the flesh are exposed to the wine. That beautiful red stain on them is irresistible.

Remove the pears from the poaching liquid with a slotted spoon and boil the liquid over high heat until it is reduced to ¾-1 cup and is syrupy. This will take about 10 minutes. Pour the syrup over the reserved pears and allow it to come to room temperature.

You can make the pears ahead of time and refrigerate, but bring them back to room temperature before serving.

Scoop up some ice cream, accompany it with a couple of wedges of pears, and pour the syrup over. Serve with some cookies … I love them with gingerbread!

Bon Appétit!