6 small pears
1 lemon
2 cups dry red wine
1 1/3 cups sugar
1 two-inch stick cinnamon

6 servings (2 pear halves are one serving)

1. Juice the lemon. Peel the pears, leaving the stem intact. Cut the pears in halves. Dip the pear halves in the lemon juice.

2. Heat remaining ingredients in 10-inch skillet, stirring constantly, until sugar is dissolved and mixture boils. Reduce heat and add pears.

3. Simmer uncovered until pears are soft but not mushy when pierced with sharp knife, about 15 minutes. Cool pears in syrup until lukewarm; discard cinnamon.

4. Remove pears to dessert dishes with slotted spoon. Spoon syrup onto pears. Serve warm or chilled.