This recipe was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Peel 3 fresh pears. Cut in half, remove core. Thaw 1 (10-oz.) pkg. frozen raspberries in quick-thaw pouch according to package directions. In saucepan combine pear halves, raspberries and juice and 1/4 cup lemon juice. Cook over low heat just until pears are tender. Serve warm or chill. Serves 6.
For dieters: 1 serving is 1 pear half and 1/4 cup juice.