Pour juice and sugar into pot and bring to boil, stirring until sugar is completely dissolved.
Add cinnamon stick, nutmeg, cardamom, and diced pear and cook down for 2-5 minutes.
Allow mixture to cool completely and then strain to remove residual spices and fruit pieces.
Store in a mason jar in the refrigerator for longest shelf life, syrup should make 5-10 drinks depending on preferences.