Heat the oven to 400 degrees.

Place the pears cut-side down in a 13 x 9 x 2 inch baking pan.

In a small saucepan, combine the cider, orange juice, brown sugar, butter, and cinnamon.

Bring to a boil over high heat and boil for 2 to 3 minutes. Remove from heat and pour over the pears.

Bake for 35 to 45 minutes, basting occasionally, until very tender.

Remove the pears from the pan and place them on a serving plate. Pour the cider mixture back into the saucepan.

Add the currants to the saucepan and bring to a boil over high heat, then reduce the heat to low and simmer for 15 to 18 minutes, until the cider mixture is thickened and syrupy.

Pour the mixture over the pears.

With a peeler, remove six 1-inch pieces of zest from the orange.

Julienne the skin as finely as possible and garnish with the orange zest.