Raspberry Pears

Directions

1. In blender, puree raspberries until smooth; press through a sieve set over a 2 quart casserole; discard seeds. Into puree, stir sugar, lemon peel and cardamom.
2. Arrange pears in puree with stems toward center; spoon puree on pears. Cook, covered, on HIGH 10 to 12 minutes until tender; turn pears over halfway through cooking. With slotted spoon, remove pears; set aside.
3. Stir cornstarch into puree. Cook on high 1 to 2 minutes until boiling and thickened. Refrigerate pears in puree. Serve chilled.