Peel the pears, leaving the stalks attached, and brush with the lemon juice to prevent discoloration. Pour the wine into a shallow ovenproof dish and place on the lower rack of the halogen oven.
Set the temperature to 250°C (482°F) and cook for about 5 minutes until hot. Stir in the sugar, then carefully add the pears and cinnamon. Reduce the heat to 150°C (302°F) and cook for 25–30 minutes until the pears are tender. (The cooking time will vary slightly depending on the ripeness of the pears.) Turn and baste the pears with the wine a couple of times during cooking.
Transfer the pears to small serving dishes and spoon over the syrup. Serve warm with vanilla ice cream.