Difficulty: Intermediate
In a stainless steel saucepan, combine the red wine, a washed and sliced half lemon, sugar, and spices. Bring to a boil over medium heat.
Peel the pears, keeping them whole with stems if small, or halve or quarter larger ones and remove the cores.
Add the pears to the boiling syrup. Cover and simmer very gently, turning the fruit halfway through. Cooking time varies by pear variety and ripeness—typically 40 to 60 minutes (or longer).
Test tenderness by piercing with a sharp knife or trussing needle. Drain the pears.
Remove the lemon slices and cinnamon stick from the syrup. Reduce over medium heat, stirring occasionally, until it thickly coats a spoon.
Pour the syrup over the pears. Chill thoroughly and serve ice-cold.
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