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1
Scrape seeds from vanilla bean into large saucepan; add bean.
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2
Add 6 cups water, sugar and lemon peel.
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3
Stir over medium heat until mixture comes to simmer.
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4
Add pears; simmer until tender, about 15 minutes.
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5
Cool pears in syrup.
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6
Stir 1 cup sugar and 1/4 cup water in heavy medium saucepan over low heat until sugar dissolves.
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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.
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8
Remove from heat.
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9
Add 1 cup warm cream (mixture will bubble up).
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10
Return to very low heat; stir until smooth.
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11
Chill sauce uncovered until cold, about 1 hour.
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12
Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form.
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13
Fold 1/2 cup cold caramel sauce into cream; cover and chill remaining sauce.
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14
Drain pears and cut crosswise into 1/2-inch-thick slices.
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15
Press 1 piece of cake into each of six 12- to 14-ounce goblets.
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16
Top each with 5 pear slices, 2 teaspoons reserved caramel sauce and 1/4 cup caramel cream.
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17
Repeat layering with cake, pears, caramel sauce and caramel cream.
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18
(Can be made 1 day ahead.
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19
Cover and chill.)
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20
Drizzle remaining caramel sauce over trifles.
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21
Sprinkle with nuts and serve.
