• 1 15 oz. can U.S. Bartlett Pear halves
• 1  1/2 cups granulated sugar
• 1 cup water
• 4 teaspoons angostura aromatic bitters
• 1 pinch cayenne pepper
• 2  1/2 cups fresh, or frozen, cranberries
• 2 tablespoons pear liqueur (optional)
• 1 cup champagne, sparkling wine or ginger ale
• 1 28 oz. can California Cling Peach halves
• 2 tablespoons vegetable oil (such as grapeseed)

Directions:
Preheat Grill or Oven Broiler. Drain juice from pears into a medium saucepan and set pear halves aside in small bowl. Add sugar and water to saucepan and place over medium heat. Stir until sugar is dissolved. Increase heat and bring mixture to a boil. Stir in bitters, cayenne pepper, cranberries and liqueur. Cook for 5 to 10 minutes or until cranberries are very soft and starting to break open.

Mash drained pears with potato masher or in a food processor and add to sugar mixture. Bring to a boil.

Remove from heat and measure out 2 cups of pear mixture. Cool to room temperature. Reserve remainder of mixture for other uses, such as a topping for ice cream or yogurt.

Stir in champagne and place in a shallow dish. Freeze 2 to 3 hours, until firm. Using a spoon, break up and place chunks in food processor. Blend until smooth. Return mixture to freezer for 10 to 15 minutes or until firm enough to scoop.

Drain peaches. Brush with oil and grill, turning once, on a hot grill or under the broiler until lightly browned on each side. Place each peach half (pit side up) on a serving dish. Scoop ice into peach and serve immediately.