Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)
Preheat the oven to 400 degrees F.
Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.
Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.
Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.
Recipe courtesy of Gale Gand