Create a lemon water bath by squeezing the juice of 2 lemons into a bowl with 1 cup of water. Quarter, peel, and core the pears, placing the slices in the lemon water as you go to keep them from browning.

In a pot, combine ½ cup of brown sugar with 1 cup of water and a cinnamon stick. Stir until the sugar is fully dissolved.

Carefully add the pears to the pot, along with the juice of 1 lemon (straining out any seeds). Add enough water to cover the pears. Bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 5-10 minutes until the pears are tender.

Check the pears by gently piercing them with the tip of a small knife. They are ready when the knife glides through easily.

Use a slotted spoon to carefully remove the pears from the liquid and place them into a bowl.

Strain the syrup and pour it over the pears.

Let the pears cool to room temperature, then cover and refrigerate until chilled. For the best flavor, serve the next day after chilling.