They look so elegant, and they taste the same! You can change the flavor by changing the cranberry juice to orange, or pineapple juice ... or most any other kind of juice that you like.
4 medium-sized firm pears with stems
1 T. lemon juice
1 C. cranberry juice
1/2 C. ginger ale
1 t. cornstarch
mint leaves for garnish – optional
small handful of red hot cinnamon candies – very optional
Peel pears, leaving the stems on; rub with the lemon juice. Combine the juice and the ginger ale in a saucepan and add pears (and the red hot cinnamon candies, if using). Bring to boil over medium heat. Reduce heat, cover; simmer, basting occasionally, 15-20 minutes until pears are tender. With a slotted spoon lift pears to a serving dish.
Mix 1 tablespoon of poaching liquid with cornstarch; stir into the poaching liquid in pan and boil 1 minute. Pour over pears and garnish with mint.