Peel and core the pears and cut them in half. Stone the cherries. Put the wine, water, sugar, and cinnamon stick in a pan and bring slowly to the boil, stirring well to dissolve the sugar. Add the cherries and simmer until the cherries are almost tender and the syrup is thick. Add the pear halves, bring to the boil and then simmer for about 3 minutes until the pears are just tender but unbroken. Put into hot preserving jars, covering the fruit completely with syrup, and seal tightly. If preferred, white port may be used instead of white wine.
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