- 1 vanilla bean, split lengthwise
- 6 cups water
- 1 1/2 cups sugar
- 1 2-inch strip lemon peel
- 4 firm but ripe pears (about 2 pounds), peeled, halved, cored
- 1 cup sugar
- 1/4 cup water
- 1 cup warm whipping cream
- 1 1/2 cups chilled whipping cream
- 1 1/2 tablespoons powdered sugar
- 1 1/2 teaspoons vanilla extract
- 12 1/4-inch-thick slices from purchased 12-ounce pound cake
- Sliced almonds, toasted
- Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel. Stir over medium heat until mixture comes to simmer. Add pears; simmer until tender, about 15 minutes. Cool pears in syrup.
- Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until sugar turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Remove from heat. Add 1 cup warm cream (mixture will bubble up). Return to very low heat; stir until smooth. Chill sauce uncovered until cold, about 1 hour.
- Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form. Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce.
- Drain pears and cut crosswise into 1/2-inch-thick slices. Press 1 piece of cake into each of six 12- to 14-ounce goblets. Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream. Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)
- Drizzle remaining caramel sauce over trifles. Sprinkle with nuts and serve.