Peel the pears with a vegetable peeler or a sharp knife leaving the stem intact. You can leave some of the peel around the stem.
Place the wine and sugar into a pot large enough to hold the pears in the liquid and bring to a boil.
Add the pears, lower heat to a simmer and cook partially covered until pears are cooked through. You can insert a thin knife into a pear to check if it is done, about 25 minutes or so.
Let the pears cool in the liquid. If not using immediately transfer the pears and liquid to a container, place plastic wrap over the pears and cover with a lid. Keep refrigerated until needed.
When ready to proceed remove pears from the liquid and set aside. Bring the liquid to a boil and let reduce at a slow boil until it reaches a syrupy consistency. Check frequently being careful not to let it over reduce. It will thicken as it cools.