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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.