Steam the sliced carrots and pears separately until tender. (Steam the pears first so they are less likely to brown.) While they are steaming, melt the butter in a saucepan, stir in the next four ingredients, and heat to simmer. Combine the carrots and pears in a bowl, add the glaze and stir until everything is well coated. Remove the carrots and pears with a slotted spoon and transfer to a 2 qt. (7 x 11) casserole dish, draining any excess juice. Sprinkle parsley on top for a little added color.