1/2 c. sugar
1 1/2 c. cranberry raspberry juice
1 cinnamon stick
6 ripe pears, peeled
1 c. heavy or whipped cream
1 pt. raspberries

Combine sugar and juice in a large saucepan. Heat over medium heat, stirring until sugar dissolved. Add cinnamon stick. Bring to gentle boil. Add pears, poach at low simmer, turning pears carefully until easily pierced with knife, about 20 minutes.

Allow pears to cool in syrup carefully turning 1 to 2 times. When cool, drain, keeping 3 cups of syrup. Heat reserved syrup over high and reduce it to 1 cup. Set aside to cool. Whip cream until soft peaks. Reserve 1/2 cup raspberries; stir rest in whipped cream. Pour some syrup on each plate. Top with pear syrup on top dollop of raspberry cream. Sprinkle with reserved raspberries. Serve immediately.