Bring 1/2 cup of the water to a boil in a medium nonstick skillet over medium high heat, add the pears, cut side down, cover, reduce heat, and simmer 7-8 minutes or until just tender crisp.

Remove skillet from the heat.

Using a large slotted spatula, remove the pears and place in a 13-inch by 9-inch glass baking dish.

Combine the cornstarch with the remaining 1/4 cup water in a small bowl.

Stir until cornstarch is completely dissolved.

Add the mixture to the pan drippings in the skillet with the raspberries, stir to blend.

Bring to a boil, over medium high heat, continue boiling 1 minute. Do not stir.

Remove from heat, gently stir in the almond extract and pour over the pears.

Let stand 1 hour, turning pears occasionally.

To serve place pears on dessert plates, spoon sauce over all, sprinkle the sugar and almonds evenly over all.