Peel the pears, keeping the stems in place.

Combine the Sauvignon Blanc, the sugar and the cinnamon sticks in a large sauce pot.

You can cut your pears, but we kept ours whole.

Bring the mixture to a simmer for 5 minutes or so. Gently set the pears upright into the sauce pot.

Add water to cover the pears to at least the stems. Bring back to a simmer.

Once simmering, cover the pears with a a piece of parchment paper. I just cut a piece that fit the pot, poked some holes with a fork and shoved into the sauce pot. (it wasn't pretty but it did the trick!)

Allow to simmer another 15 minutes or so.

Test your pear for doneness by using a fork or knife to pierce. You want them to be pretty soft but you don't want them to fall apart completely.

Gently remove from water. Serve.