Chop almonds. Heat oil, add carry, nuts and fry stirring for 5 minutes. Cool.

Put sugar on dry frying pan and heat. When sugar melts, remove it from the heat, pour sherry and stir well up.

Cut carambole and pear into cubes. Put them in the salad bowl, shaping layers, season each layer with fried almonds. The top layer should be — carambole, season it with pistachios and pour with prepared syrup.