Serve over vanilla ice cream or with a dollop of crème fraîche. If no Seckel pears are available, use 10 ripe Bosc or Anjou pears, peeled, quartered lenthwise, and cored.
Combine 1 cup sugar and wine in a large saucepan; bring to a simmer.
Remove from heat and add pears and lemon juice. Cover and return to a simmer. Cook 2 minutes. Add cranberries and remaining sugar; then stir. Simmer until pears are fairly tender, 3–5 minutes longer.
Season to taste with salt and cool to room temperature. Garnish with lemon zest.