1 (3 oz.) pkg. cream cheese, softened
1/4 c. ricotta cheese
2 tbsp. finely chopped pistachios or pecans
4 fresh med. pears
Raspberry sauce

Combine the softened cream cheese, ricotta cheese and pistachio or pecans; set aside.

Wash pears; pat dry. Core each pear, leaving a center hole about 1 inch in diameter. Fill each pear with the cream cheese nut mixture. Wrap the stuffed pears in clear plastic wrap or foil; chill until ready to serve.

Just before serving, unwrap pears and cut crosswise into about 1/4 inch thick slices. Spoon a little of the Raspberry Sauce onto each serving plate. Arrange pear slices atop the Raspberry Sauce. Makes 6 servings.

Raspberry Sauce: Press 1 1/2 cups fresh raspberries through a sieve to remove seeds. In a small saucepan combine the sieved raspberry pulp and juice, 3 tablespoons water, 1 tablespoon sugar and 1 teaspoon cornstarch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Cover and chill.