Peel pears, leaving stems intact. Cut a thin slice from the bottom of each pear so pears stand up. If desired, use a melon baller to remove the core through the bottom of each pear.
Meanwhile, in a 4-quart Dutch oven combine the wine, water, sugar, ginger, and cinnamon. Cook, uncovered, over medium heat until gently boiling, stirring occasionally to dissolve sugar. Add the pears. Return liquid just to boiling. Reduce heat. Simmer, covered, about 15 minutes or until pears are just tender. Remove from heat and cool pears slightly in syrup. Transfer to a very large bowl. Cover and chill 2 to 24 hours. Drain pears to serve. Makes 8 servings.