Pear Tarte Tatin With Red-Wine Caramel

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2 cups dry red wine

2 cinnamon sticks

1/2 cup sugar

1/4 cup water

2 tablespoons unsalted butter

1 tablespoon pear liqueur (optional)

5 firm, ripe Bartlett pears—peeled, cored and halved

One 14-ounce sheet all-butter puff pastry, chilled

Crème fraîche, for serving

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