Warm the oven up to 350°F. First, cut the pears in half. Then, use a spoon to remove the tough core and seeds from the middle.
Add brown sugar, cinnamon, cardamom, cloves, nutmeg, half-lemon juice, and almond essence to a 9x13 baking dish. Mix well. Try to press it along the baking dish's bottom to create a thin layer.
Put pears cut-side down in brown sugar. Bake until a knife pushed into the pear penetrates easily, covered in aluminum foil for 30 minutes.
Add honey, olive oil, and salt to a small pan over medium heat while the pears bake. Stir the pan twice before adding the almonds. Stir and coat almonds with a rubber spatula.
Cook them for 6–8 minutes, stirring regularly, until aromatic and deep golden brown. Remember that they may go from toasted to burned quickly. Transfer to parchment-lined plate to cool.
Spread ricotta in a shallow basin. Place one or two pear pieces cut side up, spread part of the baking dish sauce over them, sprinkle candied almonds on top, and drizzle with honey.