Peel pears leaving stem intact and being careful not to blemish the flesh of the pear.

Slice 1/2-inch of the bottom of the pear to create a flat bottom.

Gently place pears in a 4-quart saucepan pouring in the wine, oranges and cinnamon.

Simmer for twenty minutes turning the pears every 5 minutes to ensure even color until pears are cooked but still firm.

Remove saucepan from heat and let it cool with pears upright in pan.

Once pears are cool remove them from liquid and place them on a deep serving plate.

Put saucepan on medium heat and bring to boil.

In a small bowl add corn starch and water mixing it well.

Slowly pour the corn starch into the saucepan and stir until liquid has thickened.

Remove saucepan from heat and drizzle each pear with the thickened wine liquid.

Garnish with whipped cream and mint leaves.