Poires à la Bourguignonne

• 2 pounds small pears
• 8 ounces sugar
• ¼ pint

Peel pears but do not core them. Put them in a saucepan with the sugar, water and cinnamon. Simmer, covered, for about 15 minutes. Add Burgundy and continue to cook over a low heat, uncovered, for 15 minutes.

Put pears in a deep serving dish. Reduce liquid to the consistency of a light syrup. Pour syrup over the pears and chill. Serve very cold with whipped cream.