Wash and peel the pears. If you plan on having the pears stay up on their own, slice off the bottom so it won’t wobble. Set aside.
In a deep saucepan combine wine, sugar, lemon juice and cinnamon sticks. Bring to boil over medium heat. Reduce heat to low until sugar dissolves. Place pears in liquid and turn them to coat. Poach them over low heat for approximately 30-45 minutes until pears are tender, turning occasionally. Turn off heat and let pears cool in liquid before removing.
Optional: Cook the remaining liquid until syrupy, stirring occasionally, about 15 minutes. Pour a portion of the red wine reduction over each pear and serve. [Omit this step if you plan on wrapping the pears in puff pastry]
Allow puff pastry to thaw before unraveling. Using a sharp knife, slice the puff pastry into strips, about one inch across.
Wrap the pear around with the puff pastry. You might need two strips of puff pastry if your pears are on the bigger side. If needed, use extra syrup to ‘glue’ the puff pastry to the pear.
Make sure to not add too much syrup or the puff pastry will become soggy.
Bake for 20 minutes at 400 degree, or until the puff pastry is golden brown.