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Stir together cranberry juice, corn syrup and cloves in a large skillet. Bring just to boiling; stir in squash. Cover and cook over medium heat for about 10 minutes or until squash is nearly tender.
Cut one pear lengthwise into sixths; remove core. Peel and core remaining pear; cut into small cubes. Add pears and cranberries to squash mixture. Return to boiling; reduce heat. Cover and simmer about 5 minutes or until squash and cranberries are tender. Sprinkle with pecans.