1 pkg. (10 oz.) frozen red raspberries in syrup, thawed
2 tsp. cornstarch
Combine Ricotta and Blue cheese, pecans and lemon juice in small bowl. Fill center of pears with mixture. Sprinkle nutmeg on top. Heat wine to a boil in medium skillet. Place pears, stuffing side up, in skillet. Cover; adjust heat to medium-low; simmer 10 minutes or until pears are tender.
For sauce: mash and strain raspberries. Measure 3/4 cup juice, adding water if needed. Whisk cornstarch into raspberry juice and pour into small saucepan. Heat and stir 5 minutes or until sauce thickens slightly and just begins to bubble. To serve, place 3 tablespoons sauce on plate. Top with pear half.