Mix lemon juice with olive oil and soy sauce, add cinnamon, pepper, and garlic, and mix.
In the resulting mixture, marinate the thighs-ideally at night, but a couple of hours will be enough.
Wash the pears, cut them in half, and remove the cores and seeds.
Put the pickled thighs and pear halves in a baking dish. Pour the remaining marinade over the top. Cover with foil and bake in a preheated 180*C oven for 25 minutes, then open the foil. Cook for another 20 minutes at a temperature of 200*C
Remove from the oven and cut the thighs into pieces.
Spread the finished dish on plates and serve hot, with fresh white or whole-grain bread (if the diet, of course, allows) and a green salad.