Combine wine, sugar, ginger, allspice and peppercorns in nonreactive Dutch oven or large saucepan. Bring to boiling over medium-high heat; cook until sugar is dissolved, about 5 minutes.
Stand pears upright in pot. Lower heat; cover pot and simmer for 20 minutes or until pears are knife-tender. With slotted spoon, remove pears to serving dish.
Bring poaching liquid to boiling over high heat; boil 5 minutes. Strain poaching liquid through fine-mesh sieve into bowl. Return liquid to pot.
Add raspberries to pot. Place over low heat; stir gently until heated through. Spoon liquid and berries over the pears. Serve pears warm or at room temperature. Or if making ahead, refrigerate, and then serve chilled or at room temperature. Makes 6 servings.