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1. In a 12-inch enameled saucepan, bring the wine, lemon juice, sugar and cinnamon to a boil over moderate heat, stirring until the sugar dissolves. Add the pear halves, partially cover the pan and reduce the heat to low. Cook the pears at a very slow simmer for 15 to 20 minutes, or until they are soft but not mushy when pierced with the tip of a sharp knife.
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2. Cool the pears in the syrup until they are lukewarm. If you would like to serve the pear halves warm, discard the cinnamon stick and use a slotted spoon to transfer the pears to dessert dishes, small bowls or champagne glasses. Spoon a bit of the syrup over them. To serve the pears cold, refrigerate them in the syrup in a large bowl or baking dish until they are thoroughly chilled.
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