Core the pears from the bases, leaving the stalks in place, and coat with the lemon juice. Mix together the marzipan and sultanas in a bowl, then spoon the mixture into the cored cavity of the pears. Stand the stuffed pears in a small ovenproof dish.
Spoon over the apple juice, then drizzle over the honey and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 25–30 minutes until tender.
Remove from the oven and scatter over the almonds. Serve with whipped cream or custard.