6 lg. ripe pears
2 1/2 c. cranberry juice
1/2 c. honey
1/8 tsp. cardamom
1/4 tsp. red food coloring
12 whole cloves
2 sm. cinnamon sticks

Preheat oven to 350 degrees. In 3 quart casserole mix juice, honey, coloring and cardamom. Peel pears, leave stems intact. Cut thin slice from bottom so pears stand upright when served. Place pears on side in juice mix. Add cloves and cinnamon. Bake 50 minutes, occasionally turning and basting pears. Refrigerate several hours, turning and basting for even color. Arrange upright in serving dish; strain extra juice over. Freeze well. Delicious partially thawed.