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1
Arrange 3 saucepans on the stove.
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2
In one, combine 4 cups water, 1 cup sugar, the white wine and the vanilla bean.
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3
In the next, combine 5 cups water, 1 cup sugar, the grenadine, lemon zest and lemon juice.
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4
In the last, combine 3 cups water, 1 cup sugar, the red wine, orange zest and orange juice.
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5
Bring to a simmer over medium-low heat, stirring occasionally.
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6
Meanwhile, peel the pears and cut them in half from top to bottom.
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7
Using a melon baller, scoop out the seed pocket.
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8
Using a small knife, cut a shallow V down the center of the pear's cut face to remove the stem, strings, and bud end.
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9
Cut out 3 circles of wax paper the same size as the saucepans.
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10
Place 4 pear halves in each saucepan and rest a waxed paper circle on top.
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11
Bring to a gentle simmer and simmer without stirring until tender, about 15 minutes.
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12
When the pears can be pierced easily with a fork, they are done.
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13
Turn off the heat and let cool in the liquid.
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14
Serve at room temperature, or refrigerate in the liquid overnight to let the pears absorb even more color and flavor.
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15
Bring to room temperature before serving.
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16
To serve, arrange one pear half of each color in a spoke pattern on a white plate.
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17
Drizzle a spoonful of the grenadine poaching liquid over the pears and serve.
