|Almond essence||1 Teaspoon|
|Lemon juice||1 Teaspoon|
Peel pears carefully with a stainless steel knife.
Brush all over with lemon juice.
Using an apple corer, and beginnning at the eye end, remove core, but do not press corer to the end of the pear, or it will split.
Dissolve guave jelly in a cup over boiling water.
Pour jelly into the cavity whence the core was removed.
Set in refrigerator until jelly is quite firm.
Whip cream stiffly, flavour with almond essence in a little castor sugar and put into a piping bag.
Stand pears, eye-end down, on individual serving plates, pipe cream over in a spiral design finishing with a swirl at the top.
Split almonds in two and roast in a hot oven until golden brown.
Cool, place a cherry on top of each pear, and an almond on each side in a leaf pattern.