To start, in a large saucepan on medium heat the red wine, spices, sugar and orange juice/zest while stirring until sugar dissolves. Submerge the pears into the poaching liquid and bring to a boil. Reduce heat and simmer covered for 30 minutes or until pears are soft but not quite falling apart. Remove from heat and allow to cool slightly before serving.
To make the almond praline, place the chopped almonds onto a lined baking tray in an even layer. Heat the sugar and water in a small skillet on medium-high. Bring to a boil and continue heating until the mixture reduces and turns golden (approximately 5 minutes). Remove sugar mixture from heat and allow to cool until bubbles subside. Pour over the almonds and allow to cool. Once set, tap against bench shatter into small pieces.
For mascarpone cream, combine all ingredients in a bowl and whisk to soft peaks. To serve, slice the pears in half lengthwise and lay on plates, top with cream and sprinkle over praline pieces.