Enjoy this simple and elegant fall dessert as is, or serve the pears with pound cake, ice cream, yogurt, or softly whipped cream. They're even delicious as part of a cheese course. Bosc and Bartlett pears have an especially pretty shape, but you can use any variety except Comice (they're too juicy) as long as they're firm-ripe. And you can opt to make the caramel cranberry sauce with red or white wine. The recipe is a Yummly original created by Jill Silverman Hough.