In a small saucepan, heat sugar and 1/4 C. pear brandy over moderate heat until sugar is dissolved, about 5 minutes. Remove pan from heat and cool syrup. Spoon 1 1/2 Tbs. syrup into each of 4 champagne glasses and add 1 tsp. pear brandy to each glass. Add 2/3 C. champagne to each glass and stir well. Cut pear lengthwise into thin slices and add 1 slice to each cocktail.

Yield: 4 cocktails

From: Gourmet Magazine