1 3-ounce package cream cheese, softened
1/4 cup ricotta cheese
2 tablespoons finely chopped pecans
4 medium pears
1 1/2 cups fresh or frozen raspberries
3 tablespoons water
1 tablespoon sugar
1 teaspoon cornstarch
Combine softened cream cheese, ricotta cheese, and pecans in a small bowl; set aside. Wash pears and pat dry. Core each of the pears, leaving a center hole about 1 inch in diameter. Fill each pear center with a portion of the cream-cheese-nut mixture. Chill.
Make a sauce by pressing raspberries through a sieve to remove seeds. Combine raspberries and juice with water, sugar, and cornstarch in a small saucepan. Cook and stir over medium-high heat until thickened. Chill.
To serve, cut pears crosswise into 1/4-inch slices. For each serving, spoon a little sauce onto a dessert plate, and place 4 or 5 pear slices on top of sauce. Makes 6 servings.