1. Combine sugar, water, wine and lemon in a medium saucepan; bring to a boil. Reduce to a simmer.
2. Add whole pears and cook gently for 15 minutes.
3. Cool overnight in the syrup, making sure the pears are submerged. (You can place a plate on top of them to keep them down.)
4. Cut each pear into six to eight wedges and remove the core and seeds.
5. Strain the syrup to remove large pieces. Store cut pears in fridge for up to a week in the syrup in a covered container.