Hi Ronnie Hope this will help you.:-)
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pickled Pears
 Categories: Penndutch, Desserts, Fruits
      Yield: 1 Servings
 
     14 lb Pear
      1 qt Cider vinegar
      6 lb Sugar
      1 ts Cloves, whole
      1 ts Cinnamon, stick
 
  Any good preserving pear may be used. Slice and remove core or pickle
  whole; the latter method is preferred when Sickel pears are used. Peel
  pears. Put spices in a small cheese cloth bag and add to the vinegar
  and sugar and bring to a boil. Add pears and cook until tender. The
  pears will look clear when tender. Remove them with a spoon and place
  them in sterilized jars. Boil the syrup until it becomes thick, the
  pour it over pears and seal. Source:  Pennsylvania Dutch Cook Book -
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poires Au Vin Rouge (Pears Poached in Red Wine)
 Categories: Desserts, Red wine
      Yield: 6 Servings
 
      6    Small pears,cored/halved
      2 c  Dry red wine
      1    Cinnamon stick,2"
      1    Juice of lemon
  1 1/3 c  Sugar
 
  Dip pears into lemon juice. Heat wine, sugar and cinnamon stick in
  10-inch skillet, stirring constantly, until sugar is is dissolved and
  mixture boils; reduce heat and add pears. Simmer uncovered until
  pears are soft but not mushy when pierced with sharp knife, about 15
  minutes.
  Cool pears in syrup until lukewarm; discard cinnamon stick. Remove
  pears to dessert dishes with slotted spoon. Spoon syrup over pears.
  Serve warm or refrigerate until cool.
 
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... Sincerely yours Gigi
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