Chill a large glass jug in the freezer. For the syrup, put the cranberries, sugar and 3 tbsp water in a small saucepan and bring to a simmer. Stir, then cook for 2-3 minutes, until syrupy. Remove from the heat and leave to cool completely.
Meanwhile, put the two peeled and cored pears in a blender and whizz to make a smooth purée.
For the punch, mix the puréed pears, wine, brandy, soda water and cranberry juice. Half-fill the chilled jug with ice, add the pear slices, then pour in the punch.
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