|25||oz||Fruity light red wine|
|2||lg||Almost ripe pears, Bartlett, Bosc or d'Anjou|
Place the wine, sugar, and cinnamon stick in a saucepan and bring to a boil. Peel the pears, halve, and core. Add the pears to the wine mixture. Reduce the heat to low and simmer, turning the pears every 10 min until they are tender (about 10-30 min, depending on the type of pear and its ripeness).
Remove the pears, cover and refrigerate until ready to serve.
Discard the cinnamon and reduce the cooking liquid to a light syrup, reserving about 1/2 cup.
Combine the cream, 2 T sugar, and vanilla and whip to a soft peak. Add 1 T of the syrup to the cream and divide it equally among four serving plates. Slice the pears and fan them over the cream. Drizzle the remaining wine syrup around the fruit and cream and dust the rim of each plate with cinnamon.