Peel 4 firm pears, leaving the stem on each one, and cut a couple of lemon peels, making sure there is no white pit on them, you can scrape the lemon peels with a butter knife to get rid of the white pit

Grab a large heavy frying pan and add 1 bottle (750 ml) of red wine (I used a Rioja table wine), ½ a cup of white sugar, 1 cinnamon stick and 4 lemon peels, then lay the 4 pairs in the pan turn on the fire to a medium heat

Every 5 minutes or so you want to flip the pairs that way they get evenly poached with the wine, after about 25-30 minutes stand the pairs up that way the bottom of the pears gets fully poached

After a total of 30-35 minutes of cooking remove the pairs from the pan and transfer to a bowl, continue to cook the wine for another 3 minutes, then turn off the heat and let it sit for about 5 minutes

To assenble each plate, add 1 poached pair to a shallow bowl and then drizzle with the red wine sauce and serve (you can serve these warm, at room temperature or even cold)