Melt 4 cups sugar in 4-1/2 cups sugar (!! - probably should be "water" - glen). Boil, strain, add vanila extract and pass through a muslin cloth. Pour the syrup into a clean pot, add the pears and steam until soft (but not too soft). Puree the berries in a bowl. If canned, discard part of the juice. Add the rest of the sugar and mix with the berries. Add also the liquer. To serve: Take the pears out of the syrup, pour some of the berry puree over each pear and straw on top with the almonds. Enjoy -
