Thyme and cinnamon are an unexpected pair in this elegant dessert, where thyme's minty-green flavor accents the subtle sweetness of maple, cinnamon and lemon peel.
Peel and core pears from the bottom, leaving stems intact. Cut a thin slice off the bottom of each pear to provide a flat, even bottom. Set aside.
Mix remaining ingredients in large saucepan. Bring to boil. Place pears in liquid in saucepan, standing pears with stems pointing up. Reduce heat to low; simmer, covered, 20 to 30 minutes or until pears are tender. Remove pears from saucepan.
Cook liquid 15 minutes longer or until reduced to about 3/4 cup. Serve pears drizzled with sauce.
Use a melon baller to core pears by pushing the smaller end of melon baller into the bottom of the pear, then turn it to bore a hole and scoop out the seeds and fibrous core. This will leave the stem intact.