Cut a thin slice off the bottom of each pear so it stands; rub pears with lemon juice. In large saucepan, bring water to boiling. Place pears upright in pan. (Add additional water to cover pears, if necessary, to prevent pears from turning brown.) Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or till tender. Chill pears in cooking liquid.
For sauce, place berries in a blender container or food processor bowl. Cover and blend or process till purÈed; press berries through a sieve to remove seeds.
Place berries in a small saucepan; stir in wine and sugar. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or till reduced to about æ cup, stirring occasionally. Chill.
To serve, spoon most of the raspberry sauce onto 4 serving plates. Remove pears from poaching liquid; place upright in sauce. Spoon remaining sauce over pears.
