In a large saucepan or Dutch oven combine cranberries and water; heat to boiling. Reduce heat and simmer, uncovered, about 5 minutes or until cranberry skins begin to pop. Cool slightly. Place mixture in a food processor bowl or blender container. Cover and process or blend until almost smooth; sieve mixture, if desired. Return mixture to saucepan or Dutch oven.
Meanwhile, peel and core pears, leaving stems intact. If necessary, cut a thin slice from bottom of pears so they stand upright. Add sugar and the 1/3 cup amaretto to cranberry mixture; bring to boiling. Add pears, turning to coat. Simmer, covered, for 10 to 15 minutes or until tender. Cool slightly. Serve warm; or chill, covered, until serving time.
To serve, in a mixing bowl beat whipping cream and the 2 tablespoons amaretto (if desired) on medium speed of an electric mixer until soft peaks form. Divide cranberry sauce among 6 dessert plates; place a pear on each plate. Serve with whipped cream and garnish with toasted almonds and mint, if desired. Makes 6 servings.