1 lg. can pear halves
1/3 c. sugar (or a little less)
1 tsp. grated orange rind
1 (3") stick cinnamon
1 tbsp. lemon juice
1/2 c. burgundy (or rose or cran-raspberry perhaps if you don't want alcohol)

Drain syrup from pears into saucepan. Add sugar, orange rind, cinnamon stick to the syrup. Boil liquid down to approximately half a cup (becomes thicker). Add wine and cook out the alcohol. Remove from heat, blend in lemon. Pour over pears, be sure that the pears are all covered as they will become pinkish as they soak in the liquid. Chill well.

Serve with a light cookie. Goes well as a light ending to a heavier, especially Italian, meal.