Put the Sauvignon Blanc, water, honey, lemon rind, juice, peppercorns, and cinnamon into a small saucepot and bring the mixture to a boil. Once the honey has dissolved, reduce the heat to medium low and add in the pears. Simmer for 3-6 minutes, depending on the softness of your pears until they are slightly softened but not falling apart. Allow them to cool to luke warm in the syrup.

Meanwhile, roll the chevre into 16 balls, about 2 teaspoons of chevre each.

Put the sliced almonds and cranberries together in a shallow dish and roll the chevre into the mixture.

Using a slotted spoon, transfer the pears to a dish and thread one onto a toothpick, going all of the way through. Then add a chevre ball onto the end of the toothpick and transfer to a serving platter or plate. Serve immediately or refrigerate until ready to serve.