Pear and Caramel Trifles

For pears
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

For caramel
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

Preparation

Make pears:
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.

Make caramel:
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.