In a large saucepan, combine 1 tablespoon agave with lemon juice and 1/3 cup water.

Cook on medium heat until the ingredients meld together.

Add the halved pears, cut side down. Continue to cook on medium heat for 5-10 minutes while basting the pears with the liquid every minute or so.

Cook until all of the liquid has cooked down and you’re left with just the pears and a thick caramel consistency in the sauce.

Reserve a few blackberries for garnish. While the pears are cooking, in a separate saucepan over medium heat combine the remaining blackberries with 2 tablespoons of water and 1 tablespoon of agave syrup.

Smash the berries, mix well with the liquid ingredients, and continue cooking for about 3 minutes.

Strain the berries using a fine mesh strainer over a bowl to remove the seeds.

Return the liquid to the saucepan on medium heat and cook for 3-5 minutes or until the sauce is slightly thick.

Toast the sliced almonds in a dry skillet over mediumheat until golden brown.

Drizzle two dessert or salad plates with the blackberry sauce, place the halved poached pears on top, sprinkle with toasted almonds, and garnish with reserved blackberries.