Fill a medium bowl with water, adding 2 tablespoons lemon juice. Peel pears, leaving stem attached/intact. Working from the base of the bears, use a melon baller to remove the seeds, taking out a ball of seeds at a time, leaving the top intact. Cut a small slice from the bottom so pears will stand straight. As each is peeled, place it in lemon water to keep from discoloring.

Choose a saucepan (about 4 quarts) into which the pears fit comfortably. Drain raspberries, reserving syrup. Pour syrup, water, sugar and the remaining 2 tablespoons lemon juice into pan.

Bring to a boil, lower heat, and simmer for 5 minutes or until sugar is dissolved.

*Poaching syrup may be frozen or stored in refrigerator indefinitely and reused to poach peaches or pears.

Add pears to poaching syrup, cover, and simmer slowly, turning occasionally until pears are tender when pierced with a knife. The poaching time will depend on the type, size, and ripeness of the pear, anywhere from 10 to 40 minutes.

When tender, remove from syrup, place in a covered bowl, and when syrup is cool, pour it over the bears. *May be refrigerated covered overnight. Turn occasionally.

In a medium saucepan, heat the 3 packages reserved drained raspberries and preserves until boiling.

Press through the medium disk of a food mill or through a strainer. (I like to use cheese cloth in a strainer.) For a clear sauce, strain twice to make sure all seeds are out.

Add liqueur and refrigerate covered until ready to use. * This sauce maybe refrigerated for 1 week.

Remove pears from syrup and blot with paper towels.

Spoon a small amount of sauce onto each dessert plate, dip pears in remaining sauce, and place on plate.

Garnish top of pear with a sprig of mint. Serve with fork, spoon, and a knife.