Drain pears; reserve syrup or juice. Cut pears in 1/2-inch pieces; set aside. In medium saucepan, melt butter over medium heat. Add almonds, reserved pear syrup, sugar and cranberries; bring to a boil. Reduce heat and cook until cranberries have popped and released their juice, about 5 minutes, stirring occasionally. Stir in pears; cool 10 minutes. Serve warm over ice cream, cheesecake or pound cake.