Peel pears, boil them in 2 cups of water with half of sugar and citric acid until they grow soft. Then put them out with the help of a skimmer to a sieve. Strain broth, dissolve the rest of the sugar in it, bring to a boil, put it out of fire and add sherry in the syrup.

Cover almonds with hot boiled water, bring to a boil. Put it out of water, peel, and cut it along in 4-5 parts. Crisp them in an oven until it becomes light brown.

Place cooled pears on dessert plates, fruit stalks up. Sprinkle with almonds and coat with prepared syrup.