1/4 cup sugar
1/4 cup water
2 Tbsp lemon juice
6 large pears
1 package (10 oz) frozen raspberries, thawed

Heat oven to 350 degrees F. Mix xugar, water, and lemon juice in ungreased 2-quart casserole until sugar is dissolved. Pare pears (do not core or remove stems). Arrange pears in casserole, curning to coat with sugar mixture. Cover and bake until pears are tender when pierced with fork, 45 to 60 minutes.

Carefully remove pears; drain sugar mixture from casserole. Sieve raspberries over pears; turn pears to coat with raspberry syrup. Cool 30 minutes. Refrigerate, turning pears occasionally to coat evenly with raspberry syrup, about 12 hours. To serve, place pears upright in dessert dishes or serving dish. Pour raspberry syrup over each pear.

Serves 6