Boil the sorbet ingredients together for 5 minutes, allow to cool and then place in ice cream maker and churn until thick. Note: If you do not have an ice cream maker, place a metal bowl in the freezer and stir frequently until it has set.
Poach the pears in the red wine, sugar and the ground cinnamon. Allow to cool overnight.
Remove the pears. Boil the liquid until syrupy and serve with the fruit and sorbet.