This was a dessert we also had in Manzanillo... This recipe is a combination of what we could discern from the staff with a little help from Epicurious.
What you need:
4-6 peeled pears ((look for Bosc or Anjou))
1 1/2 cups of red wine ((I maintain you can use table wine or something you may not especially care for))
3/4 cups of granulated sugar
2 tablespoons of lemon juice
2 teaspoons vanilla
2 teaspoons of cinnamon
What to do:
Add everything but the pears to a sauce pan and bring to a boil. Once boiling, take the heat down to a simmer ((small bubbles)) and add the pears. Simmer them for 10 or so minutes WITHOUT STIRRING. ((Sorry about the yelling, but I know how you people are. Fidgety. That's how you are. Fidgety.)) Turn the pears and continue simmering for another 8-10 minutes. They are done when the pears are tender and forkable. ((You remember forkability, right? Right.))
Remove the pears from the pan and set aside to allow to cool.
Crank the heat back up and boil the wine sauce. Keep boiling it until the total amount in the pan is cut in half. ((That's called making a reduction. Feel free to gloat.))
Arrange pears for serving and drizzle with the sauce. If you are trying to impress someone or maybe even just impress yourself, top with marscapone, creme fraiche, or Devonshire cream ((not pictured.))
That reminds me... This morning I turned on the Food Network for some background noise/distraction. There was some super cheesy ((not literally)) show on about making a romantic dinner. The host/demonstrator then says something to the effect of, "Feel free to romance yourself, too!" I almost lost a lung I was laughing so hard. ((HI DEB.))