1/3 c  Orange juice
2 ts Cornstarch
1 pk Frozen raspberries, thawed
1 ts Grated lemon rind
1 tb Lemon juice
4 lg Pears

Vanilla ice cream

In small saucepan, combine orange juice and cornstarch. Add raspberries,
lemon rind and juice; cook over medium heat until slightly thickened, about
2 minutes. Remove from heat and let cool to room temperature. Peel, core
and cut pears into wedges. Place scoop of ice cream in each serving dish;
surround with pear wedges and spoon sauce over. Makes 4 servings.