Combine sugar and the juice in a large saucepan, and heat over medium heat,stirring until the sugar is dissolved. add a cinnamon stick.
Bring the mixture to a gentle boil and add the pears. pouch at a low simmer, turning the pears carefully, until they are easily pierced with a knife, about 20 minutes.
Allow the pears to cool in the syrup, carefully turning them twice. When the are cool, drain them reserving 3 cups of the syrup.
place the reserved syrup over high heat and reduce it to one cup. set aside to cool.
Whip the cream until it forms soft peaks. Reserve about 1/2 cup of the raspberries and stir the rest in the heavycream. pour some of the reserved syrup onto each plate, and place a pear on top of it. Pour a little more of the syrup over the pears, covering them. adding a dollop of the raspberry cream to each plate. and sprinkle with the reserved raspberries. serve