Autumn trifle

• 6 medium Comice or Conference pears (ideally just ripe), peeled
• 700 ml red wine
• juice of 1

Place the pears in a snug-fitting saucepan and pour over the wine so that they are covered. Add the orange juice, sugar, cloves, bay leaf and nutmeg. Bring the pears up to a simmer and poach them like this until they are utterly tender - a knife rested on the pear flesh should slide in without much prompting. Meanwhile, toast the flaked almonds in a dry frying pan over a medium-high heat, swirl