4 lg. ripe pears, peeled, halved lengthwise, and cored
4 c. cranberry juice
2 tsp. vanilla
1 (16 oz.) can peaches (slices or halves) in juice or extra light syrup
1/2 tsp. almond extract
Fresh mint leaves for garnish (optional)

Place the pears, cranberry juice, and vanilla in a large saucepan. Bring the ingredients to a boil over medium heat, reduce the heat to low, cover the pan, and simmer the pears for 15 to 20 minutes or until the pears are tender but not mushy.

Transfer the pears and juice to a bowl, setting aside 1/4 cup of the liquid. Let the pears cool, then chill them in the refrigerator for at least 2 hours.

Meanwhile, drain the peaches (the juice can be used for another purpose), and place them in a blender or food processor. Add the almond extract and the reserved 1/4 cup of the poaching liquid. Blend the ingredients at high speed until the peaches are pureed. Refrigerate the sauce for at least 1 hour.

To serve, remove the pear halves with a slotted spoon from the poaching liquid, place 1 or 2 halves in each dish, and top each half with the peach sauce. Garnish each serving with mint, if desired. Serves 4-8.