Caramelized Pears Poached in Red Wine

Use a spoon or melon baller to remove the core from the blossom end of the pears, but leave the stem on. Combine the pears, wine, 3/4 cup sugar, and the cinnamon in a broad saucepan with a lid and bring to a boil over medium-high heat.

Cover the pan and let simmer, turning the pears occasionally, until they are very tender but not mushy, at least 30 minutes and possibly as long as an hour.

Preheat the broiler and place the rack about 4 inches from the heat source. Transfer the pears to a baking sheet, preferably nonstick; arrange them flat side down. Turn the heat to high and reduce the liquid until syrupy, about 15 minutes.