Soften gelatin in cold water; set aside.
In saucepan combine pear halves, the 2 cups water, and the sugar.
Bring mixture to boil; reduce heat.
Cover and simmer 5 to 6 minutes or till pears are tender.
With slotted spoon, remove pears to a bowl; cover and refrigerate.
Stir softened gelatin into hot pear liquid, stirring till dissolved.
Add limeade concentrate, salt, and a few drops of food coloring.
Pour 1/3 cup of the gelatin mixture into each of 4 flared water goblets or tall individual molds.
Chill till almost firm.
Chill the remaining gelatin till partially set.
Add a pear half, narrow end down, to each goblet; tucking a maraschino cherry into each.
Cover the pears with remaining gelatin.
Chill till firm.
Unmold on plates, flared end down.
Garnish with endive.
Spoon some mayonnaise or salad dressing atop and sprinkle with chopped pecans, if desired.