4    Pears, preferably Bosc

      2 t  Fresh lemon juice

      1 c  Cranapple juice

  Halve, peel, and core the pears. Sprinkle freshly cut pears with lemon
  juice to prevent browning. Place in microwave-safe dish and cover with
  cranapple juice. Cover and cook on high 6 - 8 minutes or until pears are
  fork tender. (Check the pears after 6 minutes; the fresher the pears, the
  longer they'll take to cook.) Spoon juice over pears, cover, and let stand
  30 minutes or refrigerate overnight.

  I love the texture and buttery flavor of poached pears. This microwave
  poaching method is so simple that sometimes I buy a big bag of pears and
  poach them all at once. They can then be refrigerated and covered and eaten
  as snacks throughout the next week. Bosc and Bartlett pears are the best
  varieties for poaching.
  This is a nice holiday recipe because the cranberry juice turns the pears a
  pale pink color. These pears are pretty garnished with some fresh mint
  sprigs. This recipe is best made at least 30 minutes in advance to give the
  pears time to cool.
  Total Calories Per Half Pear: 62; Fat: <1 gram
  Recipe by Nanette Blanchard:  The following recipes are adapted from my
  upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to
  be published in August of 1995 by Fireside/Simon & Schuster.
  Posted by Bobbi Pasternak  to the Fatfree Dig. Vol. 12
  Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle
  Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.