1. In a pitcher, combine apple juice, pears, thyme and liqueur. Stir together, then refrigerate for 2 – 4 hours to allow the pears and thyme to infuse the juice with flavor.
2. Divide between 6 champagne flutes, discarding thyme, then fill remainder of each glass with champagne. Garnish each glass with a sprig of fresh thyme. Bottoms up!