Instructions: Peel, slice in half lengthwise and core pears, leaving stem end in tact on one side. Combine water, juice and cinnamon sticks in a large pot and bring to boil. Place the pears, cut side up, in the boiling water. Cover and simmer the pears in the juice until almost soft, about 10 minutes. Remove the pears from the juice with a slotted spoon and place on a cutting surface, cut side down, and let cool.

Cut lengthwise slits in pears to within 1/2" of stem end of the pear (about 7 slits). Be careful not to cut all the way through the end of the pear. Spread slices to form a fan. Spoon 1/4 cup of the sauce onto dessert plates or platter. Carefully place pear fans over the sauce. Garnish with whole mints leaves.

Serves 8.

SAUCE: Place raspberries in container of an electric blender; top with cover and process until smooth. Strain raspberry puree; discard seeds.

Combine orange juice concentrate, cornstarch and orange rind in a saucepan; stir until smooth. Stir in puree. Cook over medium heat until thickened and bubbly, stirring constantly. Transfer to a small bowl. Cover and chill.

Yield: 2 cups

Fat, gm: less than 1

Sodium, mg: less than 1

NOTES : This dessert may be served cold in the summer and warm in the winter. For warm pears, do not cool sauce. After sauce and pears are arranged on dessert plate or platter, heat in a microwave for about 1-2 minutes.

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