In a blender, purée the pears until smooth.
Pour into a jug, then add a small splash of
cranberry juice to stop the pear discolouring.
When your guests arrive, put a few tsps
purée in the bottom of each flute or glass,
then add a splash more juice. Add a pinch
of cinnamon, then top up with chilled Cava.
Serve immediately, before making another
batch with the leftover purée.