Fresh fruit, cognac and champagne are good friends at any time of year. Here's a fall and winter champagne cocktail with cognac and pear.
Dice a ripe pear and place a few 1/4" cubes into the bottom of a champagne flute.
Pour 1/2 ounce Francois Peyrot Poire Williams Au Cognac into the flute and fill with chilled champagne.
More than thirty pounds of pears go into each bottle of the pear infused liqueur (about $40 per). Enjoy.