Crimson Pears

Heat oven to 350°F. Mix sugar, water and lemon juice in ungreased 13x9-inch (3-quart) glass baking dish.

Peel pears (do not core or remove stems). Cut slice from bottom of each pear so it will stand upright when served. Arrange pears in baking dish, turning pears to coat with sugar mixture. Cover; bake 45 to 50 minutes or until pears are tender when pierced with a toothpick.

Carefully remove pears; reserve sugar mixture. Return pears to baking dish. In blender or food processor, blend raspberries with reserved sugar mixture. Place strainer over pears; pour berry mixture into strainer. Press mixture with back of spoon through strainer over pears; discard seeds. Turn pears to coat with raspberry syrup.

Cover and refrigerate at least 12 hours but no longer than 48 hours, turning pears occassionally to coat evenly with syrup. Serve pears with syrup; garnish with mint leaves.