¼ cup sugar                 2 cups red wine

4 pears                          ¼ cup apricot preserves

2 T brandy                     1/3 cup slivered almonds /  

                                                Strawberries

In 2 qt. saucepan, combine sugar and wine. Simmer until sugar dissolves. Peel pears, leaving them whole and stem intact. Add immediately into the syrup. Turn to coat on all sides.  Place pan over low heat and simmer gently until pears are tender. Turn from time to time. Cool pears in syrup to room temperature. Remove ¼ cup syrup and reserve. 

Apricot sauce: Combine preserves with brandy in small saucepan. Boil until preserves have melted. Add wine syrup to thin to desired consistency. Place one pear on each dessert plate. Spoon sauce over and sprinkle with almonds. Serves 4