Prune Whip with Custard Sauce

Peel the pears, leaving the stem and flower on. To prevent browning keep them in lemon water. Set aside. Bring the wine, sugar, lemon juice and cinnamon to a boil over moderate heat, stirring until the sugar dissolves. Remember the wine rule. If you wouldn't drink it, don't cook with it. Add the pears, partially cover the pan and reduce the heat to low. Cook the pears at a very slow simmer fir at least 30 minutes or until they are soft but not mushy when pierced with the tip of a sharp knife. Refrigerate in the wine sauce. You can do this early in the day, cover your dish and leave in the refrigerator. Drain and reserve the juice from the raspberries. Heat the juice and add cornstarch to thicken slightly. Add 2 tablespoons of the wine sauce. Cool to room temperature. Add the Chambord. Drain the pears and put on dessert plates. Pour a little raspberry sauce over each pear. Decorate each serving with raspberries. Put a small tablespoon of sour cream on the stem of each pear.