2 (1 lb. 13 oz.) cans pear halves
3 oz. pkg. cream cheese, softened
1 tbsp. sugar
1/4 c. chopped walnuts
1/4 c. water
1 tbsp. cornstarch
10 oz. pkg. frozen raspberries, thawed
1/4 c. brandy

Drain pears, reserving syrup. Place 12 of the pear halve, cut side down, on paper toweling. Refrigerate only extra pears to use another time. For filling, combine cream cheese, sugar and enough pear syrup to make of spreading consistency; stir in walnuts. Spread cream cheese mixture on flat surface of pear halves, using about 1 tablespoon for each half. Press two halves together making 6 pears. For sauce, in sauce pan blend water and cornstarch, stir in raspberries. Cook and stir until thickened; press through sieve. Serve warm. To serve: In small pan, preheat brandy; pour brandy on top of raspberry sauce and ignite, at table, with long match or slender taper candle. Immediately spoon flaming sauce over pears. Serves 6.