Combine the pear puree, pear brandy, lime juice and Simple Syrup in a champagne flute. Slowly pour in the sparkling cider, garnish with a pear slice and serve.
Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.