Instructions: Place zest, orange and lemon juices, sugar, cranberries, cinnamon stick and cloves in 3-quart saucepan. Bring to boil and boil, uncovered, until syrupy, about 9 minutes.

Add pears, gently pressing into syrup. Simmer, covered, until just tender but not mushy, about 3 to 5 minutes; it may take longer if pears are very hard. Cool at room temperature. (Can be made a few days ahead and refrigerated, covered airtight.)

To serve, remove cloves and cinnamon stick. Serve chilled or at room temperature in small bowls. If you have a pomegranate on hand, sprinkle some seeds on the compote when youre ready to serve it.

This recipe yields 6 servings.

NOTES :

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