With apple corer, core pears from bottom. Peel pears, leaving stem intact. In large saucepan, combine wine, ¼ cup sugar, 1 tablespoon lemon juice, 3 packets Sweet’N Low, cinnamon stick and cloves. Place pears in wine mixture. Over medium heat, bring to boil. Reduce heat to low; simmer, turning pears occasionally, 20 minutes or until tender. Cool in liquid. Meanwhile, in food processor bowl or blender container, combine raspberries, water, 2 tablespoons lemon juice, 1 tablespoon sugar and 2 packets Sweet’N Low; process 1 minute. Strain seeds from sauce. To serve, spoon 2 tablespoons of raspberry sauce onto 4 dessert plates. With slotted spoon, lift each cooled pear out of cooking liquid and place upright on raspberry sauce.