3 cups (750 ml) red wine

3/4 cup (180 ml) sugar

1 small stick cinnamon

5 ripe but firm Bartlett or Anjou pears

In a saucepan, bring the wine, sugar and cinnamon to a boil. Simmer 2 to 3 minutes.

Peel the pears, taking care not to remove the stem. Cut the pears and stems in half lengthwise. Using a melon baller, scoop out the cores.

Slip the pears into the simmering red wine mixture. Bring to a boil, reduce the heat and simmer gently for about 10 minutes. Remove from the heat. Let cool slightly, then refrigerate the pears in the red wine mixture until chilled, about 5 hours or overnight.

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