Wash and peel the pears. Remove the core with a ball cutter.

Caramelise the sugar with 2 tbsp water in a pan or pot. Halve the vanilla beans lengthwise without cutting them completely. Scrape out the pulp and add it with the pods to the caramel.

Using a peeler, cut some lemon rind. Add the rind and squeezed juice. Immediately deglaze with the port wine, white wine, and pear juice.

Reduce the heat, place the pears cut-side down, cover, and simmer for about 5 minutes over low heat. Remove the lid, turn the pears, and simmer for another 5 minutes.

Remove the pears and place them on a plate. Bring the broth to the boil again until it thickens slightly. Pour over the pears and let cool.

Sprinkle with a little cinnamon before serving.