Instructions: Place the wine, sugar, zest, vanilla, and cinnamon in a large saucepan.

Bring to a boil, add the pears, and lower the heat to a simmer. Cook the pears until tender, about 5 to 8 minutes. Remove from the heat and let cool slightly in the poaching liquid. Place each pear in an individual serving dish, spoon over some of the liquid, and serve warm topped with Creme Anglaise, ice cream, or Sabayon.

Serves six.

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