1/3 cup Orange Juice
2 teaspoon Cornstarch
1 package Raspberries
1 teaspoon Lemon Zest
1 tablespoon Lemon Juice
4 large Pears

In small saucepan, combine orange juice and cornstarch. Add raspberries, lemon rind and juice; cook over medium heat until slightly thickened, 2 mins. 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.