In a large pot, combine the apple juice, wine, and sugar. Squeeze the juice from the lemon and add it to the pot along with the peel. Bring to a low boil.

Lower heat to medium and add pears. Cook for about 30 minutes, until pears can be easily pierced with a fork.

Remove the lemon peel and discard. Cool and refrigerate pears in the juice until ready to use.

Meanwhile, place the pomegranate juice, sugar, cloves, and allspice berries in a small pot.

Cook over low-medium heat until reduced by half. Let cool. (You may need to reheat a bit before serving just to make more pourable. A few seconds in a microwave should do it.)

Plate each pear by cutting the bottom tip off to create a flat bottom so the pear can stand.

Place a dollop of whipped cream at the side and drizzle the pear with the spicy pomegranate reduction. Sprinkle with toasted sliced almonds.