How To make Poires Au Vin Rouge (Pears Poached In Red Wine)

6 Small pears,cored/halved
2 c Dry red wine
1 Cinnamon stick,2"
1 Juice of lemon
1 1/3 c Sugar
Dip pears into lemon juice. Heat wine, sugar and cinnamon stick in 10-inch skillet, stirring constantly, until sugar is is dissolved and
mixture boils; reduce heat and add pears. 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 stick. Remove pears to dessert dishes with slotted spoon. Spoon syrup over pears. Serve warm or refrigerate until cool.