Place the raspberries in a 3-quart casserole. Transfer pears cut-side up to serving plate, add cheese and spoon juices from baking dish over pears. Increase the heat to medium and simmer the sauce until reduced by half, thickened, and sticky, 2 to 3 minutes. They still got eaten. Remove from the heat. Drizzle pears and cheese with honey. Arrange pears cut-side down in one layer and roast until tender, about 20 minutes. Cover with lid; microwave at HIGH 2 1/2 minutes or until thoroughly heated. Poached Pears In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Transfer the pears to a plate or baking sheet and set aside. Serve the poached pears, half a pear per person, with vanilla ice cream and a drizzle of the balsamic sauce. Pour balsamic vinegar over pears and roast 5 additional minutes. Although the left overs weren't quite as good as the first night. The microwave cooks the pears with just a bit of liquid, so they don't losoe any of their sweetness. Bring to a simmer and reduce by 1/3 (about 15 minutes). And with most poached/roasted pear desserts (and I've made about 2 dozen) it was not heavy and filling.