1kg ripe Bartlett or Anjou pears, cored, peeled, and chopped
350ml brut sparkling wine
2 tbsp light corn syrup
Put the pears and 175ml sparkling wine in a medium pan over medium-high heat. Bring to a boil, then lower heat and simmer, stirring occasionally, until pears are tender, about 10 minutes
Blitz pear mixture and sugar in a blender until smooth. Stir in corn syrup, cover, and chill.
When the mixture is cold, stir in the remaining 175ml sparkling wine and freeze churn in an ice cream maker.
Serve immediately, or transfer to a container and freeze until ready to serve