¾ cup water 2 tablespoons honey ½  teaspoon vanilla 8 medium fresh pears, peeled, halved, cored 8 mint leaves, garnish


1 cup loose-pack frozen raspberries, thawed, drained; reserve juice 1 teaspoon raspberry vinegar, or cider vinegar 2 teaspoons cornstarch


In saucepan over medium heat, combine water and honey; bring to boil. Stir in vanilla. Add pear halves, spooning syrup over pears. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 6 to 8 minutes, until pears are soft. With slotted spoon remove pears to individual serving dishes, cut side up; reserve cooking liquid and cool. Chill pears 1 to 2 hours.

To make sauce, set aside 8 whole raspberries. Combine raspberry juice and reserved cooking liquid from pears to make ½ cup; pour into 1 qt. sauce pan. Add vinegar. Blend cornstarch into liquid until smooth. Cook and stir over medium heat until thickened and bubbly; gently stir in drained raspberries. Reduce heat to low; cook 1 to 2 minutes, stirring occasionally, until berries are heated through. Strain through fine sieve; discard seeds. Cool to room temperature.

Spoon about 1 tablespoon raspberry sauce into cavity- of each pear half. Garnish with a whole raspberry and mint leaf Serve immediately.

Refrigerate leftover sauce in tightly covered container. Serve over pancakes or frozen nonfat yogurt.