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Cut a thin slice from the bottom of each pear so pears stand upright. Working through the bottom of each pear, use a melon baller to remove the core, leaving stem intact.
Meanwhile, in a 4-quart Dutch oven combine wine, water, sugar, ginger and cinnamon. Bring to a gentle boil over medium heat, stirring occasionally to dissolve sugar. Add pears. Return just to boiling; reduce heat. Simmer, covered, about 15 minutes or just until pears are tender. Remove from heat; cool pears slightly in syrup.
Transfer pears and syrup to an extra-large bowl. Cover and chill for 2 to 24 hours. To serve, drain pears. If desired, drizzle pears with honey.