1 (10 oz.) pkg. frozen red raspberryies in syrup
1 (l lb. 13 oz.) can lg. pear halves, chilled
2 tbsp. cornstarch
1/4 c. sugar
2 tbsp. toasted slivered almonds

Defrost raspberries. Drain well, reserving liquid. Drain pear halves, reserving liquid. Pour liquid from drained raspberries into measuring cup; add enough pear liquid to make full cup of liquid. Mix cornstarch and sugar in a small saucepan. Gradually stir in the 1 c. fruit juice. Cook over moderate heat, stirring constantly, until clear and thickened. Simmer gently for 3 minutes. Cool to room temperature. Fill cavities of pear halves with well drained raspberries. Spoon glaze over pear halves. Spoon glaze over pear halves. Sprinkle toasted almonds. Refrigerate 2 hours.