• 2 cups fruity red wine     
• ¾ heaping cup sugar
• ½ cup rose water   
• ½ cup unsalted butter   
• 1 cinnamon stick     
• 4 small firm, ripe pears (like anjou)  

In a medium saucepan, bring wine, sugar, rose water, butter and cinnamon stick to a boil; cook until thickened to a light syrup, about 10 minutes.

Peel pears, leaving stems on. Add to syrup, reduce heat to low, and simmer until pears are tender, turning occasionally, about 20 minutes. Transfer pears and syrup to a medium bowl and cool. Serve at room temperature or cold, with syrup.