Instructions: 1. Peel, halve, and core pears. Rub with lemon juice to prevent browning.

2. Place pear halves, cut side down, on steamer rack. Steam until tender; check by piercing with a knife tip. Steaming time varies considerably depending on pear variety and ripeness. Check after 5 minutes.

3. Cool to room temperature, then refrigerate to chill.

4. Prepare Raspberry Sauce.

5. Place yogurt or Creme Fraiche in a pastry bag fitted with a fine tip, or in a squeeze-type plastic mustard or ketchup bottle.

6. Ladle about 1/4 cup Raspberry Sauce on each of 4 dessert plates.

7. Pipe yogurt in a spiral design on sauce. Draw a knife from the center of the plate, spoke fashion, to create a web design (or make other designs-use your imagination).

8. Place a chilled pear half, cut side down, on sauce.

9. Arrange thin slivers of orange rind on pear. Garnish plates with mint, if desired.

* Timesaver Tip: Pears can be steamed and Raspberry Sauce made up to a day ahead. Assemble dessert just before serving.

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