Pear and Caramel Trifles

• 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

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

vanilla bean, water, sugar, lemon peel, sugar, water, warm whipping cream, chilled whipping cream, powdered sugar, vanilla, cake, almonds

Taken from www.epicurious.com/recipes/food/views/pear-and-caramel-trifles-4661 (may not work)