In a 2 qt sauce pan add water, sugar and spices and heat on medium flame.
Simmer pears for about 30 minutes or until fork tender.
Beat eggs in a bowl. Add half & half and almond extract
Transfer to 13X9 inch glass pan
Soak bread slices in mixture for about 30 seconds per side
Cook on a griddle or fry pan medium low heat with about 1 tablespoon of butter per slice. Add the slivered almond to the pan and brown. Flip the french toast and check for doneness about 4 minutes total. Do not over cook the inside should be set up like custard.
Place drained poached pear on top and scatter slivered almonds over all. Searve with Pure Vermont Maple Syrup