Preheat oven to 70°C (50°C fan). Line 2 large baking trays with baking paper and set aside.
Place pears and lemon juice into a saucepan and cook over a medium heat for about 5-8 minutes, covered, or until completely tender.
Remove from heat. Add cinnamon (optional) and, using a stick blender directly in the saucepan, blend until very smooth (If you prefer, you can transfer to a heat-proof food processor or blender to process until very smooth, then return to saucepan).
Return to stovetop and cook, uncovered, on a low-medium heat for about 20 minutes or until pear mixture is slightly thickened and reduced.
Transfer mixture onto prepared baking trays. Using an offset spatula, spread mixture evenly across baking paper (2-3mm thickness). Mixture will thin out during baking. Bake for 6-8 hours or until pureé is dry to the touch and pliable (see Tip). Set aside to cool completely on trays.
Using scissors, trim ends off dried pear mixture and cut into 8 strips, then roll up to serve.