On floured surface roll pastry to 18x12-inch rectangle.
Cut in six 6-inch squares.
Place a pear in center of each square.
Place 1 tablespoon brown sugar in center of each pear and sprinkle, all over, with cinnamon.
Moisten edges of pastry.
Fold corners to center; pinch edges together.
Place in greased 13x 9x2-inch baking pan.
Brush with a little milk.
Bake in 375° oven for 35 to 40 minutes.
Meanwhile, in saucepan blend cornstarch and raspberries.
Cook and stir till thickened and bubbly.
Press through sieve to remove seeds.
In small saucepan heat brandy.
Ignite and pour atop warm raspberry sauce.
When flame dies, stir; spoon over dumplings.