Peel and core pears; quarter each lengthwise. Using a melon baller, carve out a well in center of each quarter. Place pears in a heavy-duty, zip-top plastic bag; pour amaretto and lemon juice over pears. Chill at least 1 hour.
Drain pears, discarding liquid. Place on a serving platter. Spoon Cranberry-Kumquat Salsa into pear cavities, and sprinkle with almonds.