Preheat the oven to 130°C (approximately 275°F). Fill a deep baking pan about 1 cm (approximately 1/3 inch) high with warm water.
Heat the water with the wine, cinnamon, ginger, a piece of lemon peel, and the lemon juice.
Meanwhile, peel the pears, cut in half or quarters. Remove the seeds and layer half-full in the jars. Spread the sauce in the glasses and seal the canning jars.
Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
Place the jars in the prepared pan and place in the oven for 10-20 minutes while the water is boiling. Remove the jars from the heat and the water and let cool. Serve as desired once cooled.