4 large or 6 small pears
1 cup Burgundy or claret wine
3 Tablespoons. granulated sugar
1 1-inch stick cinnamon
Small piece of lemon rind
Pare pears; leave small ones whole; halve and core larger pears. In skillet, combine wine, sugar, cinnamon, lemon rind. Bring to boil. Add pears; cover; simmer about 40 min. or until pears are tender, turning once. Discard cinnamon, lemon rind. Serve pears with syrup, either warm or cold.
Makes 4 to 6 servings.