Prepare boiling water canner. Heat jars in simmering water until ready for use (or run through dishwasher). Wash lids in warm soapy water and set bands aside.
Prepare pears by peeling, coring and halving them. To prevent browning, submerge pears in a mixture of 1/4 cup lemon juice and 4 cups water.
Prepare syrup by combining sugar and 4 cups water in medium saucepot, stirring until sugar dissolves. Bring to a boil. Reduce heat and simmer 5 minutes.
Drain pears. Cook pears gently in water in a large stainless steel put until hot throughout. Set aside, keeping hot.
Pack hot pears into hot jars, leaving 1/4 inch headspace. Add 1 tablespoon almonds to each jar.
Remove syrup from heat, stir in almond liquor. Ladle hot syrup over pears, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until it is fingertip tight.
Process pint jars in a boiling water canner for 20 minutes and quarts for 25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Yields about 5 pints.
Recipe may be doubled, just take care not to mush your pears while preheating them.