Pear and strawberry with champagne

Ingredients: 
4 firm pears (Williams, conference) 
150 g large strawberries 
100 g of white seedless grapes 
1 bottle of semisweet sparkling wine 
juice and zest of 1 lemon 
4 Art. l. brown sugar 
1 stick cinnamon 
1 vanilla bean 
3 boxes of cardamom 
2 clove bud 
2 tbsp. l. brandy 
Preparation: 
Pears Peel off, no cutting, remove the grapes from the twigs. In refractory pot pour the wine, bring sugar, juice and zest of lemon, cut along the vanilla bean, a broken stick of cinnamon, cloves and cardamom. Bring to a boil, put pears, rearranged in preheated to 170 ° C oven, cook 30-40 minutes. Add grapes, cook another 5 minutes., Cool. 
Strawberries cut in half along; pears removed, cut into quarters, put the pears and strawberries in a saucepan. Put in refrigerator for 6-8 hours then remove the skimmer fruits and spices from the syrup, remove spices. 
Fruit sprinkle with cognac, tightly close the foil, place in refrigerator. Syrup pour into a wide bowl and freeze 3-5 hrs, thrice mixed up in that time. 
Submit the sorbet into large glasses with fruit.