Using a small paring knife to peel the pear but leave the stem.

Slide off the bottom of each pair so it sits evenly.

Over medium heat combine the cabernet, sugar, and apple cider and stir frequently.

Reduce to a simmer.

Place the apples into the pot sitting on their base.

Add the cinnamon stick to the pot.

Spoon the cabernet liquid over all sides of each pear. Set a timer for five minutes.

After the five minutes expire, put the apples on their sides and spoon more of the cabernet liquid over them. Set a time for five minutes.

Repeat these five minute intervals two to three more times always rotating the pears each time to guarantee that the color covers the pear evenly.

Check the pears for softness after about 20 minutes of rotation intervals.

Remove the pears and allow them to cool in a wide bowl.

Remove the cinnamon stick.

Bring the heat of the pot back up to medium high and stir the cabernet liquid continuously until the liquid thickens to a glaze (approximately 10-15 minutes).

Pour the finished glaze over the pears and serve with vanilla ice cream.