Place the pears in a 2 quart sauce pan and pour in the cherry juice, add the orange
peel, vanilla, and cinnamon stick. Over high heat, bring to a boil, then reduce
to a simmer. Put the lid on, slightly ajar, and cook for about 15 minutes,
turning the pears every 5 minutes to color them evenly. Test for doneness by
piercing with the paring knife. When the pears are tender but not falling
apart, take them off the heat. Use a slotted spoon or tongs to gently remove
them from the juice and place on a plate.