Pears Baked in Grenadine from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (325°F.). Peel the pears, leaving them whole with stem intact, or cut into halves lengthwise and remove cores. Place in a baking pan, c
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Ingredients
- 3 firm fresh pears
- 1 cup grenadine syrup
- Juice of ½ lemon
- Sour cream
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