4 sm. pears
2 c. low calorie cranberry juice
2 oz. (1/4 c.) dry red wine
1 tbsp. packed brown sugar, dark
1 tsp. vanilla extract
Grated lime peel to garnish
2 tbsp. lime juice
2 tbsp. red wine vinegar
1/4 tsp. ground cardamom

Pare and remove cores through the bottom end of pears, leaving stems intact. Place in bowl, sprinkle with lime juice. In large deep sauce pan, heat cranberry juice, wine, vinegar, sugar and vanilla and cardamom to a boil. Reduce heat. Add pears, stem ends up, cover, simmer 8 to 10 minutes or until tender. Remove pears from liquid, place on four dessert plates. Bring poaching liquid to a boil, reduce until liquid measures 1 cup. Spoon liquid evenly over pears. Serve warm or chilled.