To make the biscuits, preheat the oven to Gas Mark 4, 180°C, fan 160°C. Roughly crush the almonds with a pestle and mortar or in a food processor then mix with the sugar. Whisk the egg whites until stiff then add the almond mix and quickly blend. Line a baking sheet with nonstick baking paper and place around 12 teaspoonfuls of the mix about 3 cm (1 ½in) apart. Sprinkle with a little extra sugar and bake in the middle of the oven for 15-20 minutes. Leave to cool.
To make the pears, neatly peel from top to bottom with a vegetable peeler. Place in a small saucepan and add the red wine, sugar, cloves and cinnamon, so it covers the pears. Bring to a simmer and cook for 20 minutes. Remove from the heat and leave to cool.
Serve with 2 biscuits, a little cooking juice and if you fancy, a splash of fresh single cream.
Reserve and freeze any of the leftover spiced red wine liquor in ice-cube or freezer bags to use next time you make this recipe.