In 4-quart nonstick saucepan, heat 1/2 cup sugar, the water, cornstarch and 1/4 teaspoon of the cinnamon over medium heat to boiling. Boil 1 minute, stirring constantly. Stir in peaches and pears. Cook until hot and bubbly, stirring frequently. Add raspberries; cook and stir 1 minute. Pour into ungreased 13x9-inch (3-quart) glass baking dish. Cover to keep hot.