Bring the cranberry juice, vinegar, sugar and cranberries to a boil in a small saucepan. Allow the mixture to gently bubble away until reduced by almost half - about 10-15 minutes. It should resemble the consistency of a classic balsamic vinegar reduction.
Loosely stack a few pieces of pear, goats cheese and Parma Ham onto each plate. Scatter over some rocket leaves and add a drizzle of the cranberry glaze and some ground black pepper.
Serve with the toasted pita wedges.