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1
To make Fruit Layer: Fill large saucepan with 8 cups cold water and lemon juice.
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2
Add pears, and more water to cover, if necessary, then stir in sugar.
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3
Scrape seeds from vanilla bean into saucepan, and drop scraped pod halves into pan.
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4
Bring mixture to a boil, cover, reduce heat to medium-low, and simmer 10 minutes.
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5
Remove 12 pear quarters with stems, and set aside.
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6
Add cranberries to remaining pears, and simmer 3 minutes, or until cranberries begin to pop.
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7
Remove vanilla beans, and transfer fruit mixture with liquid to bowl.
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8
Cool, then chill 2 hours.
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9
To make Crumb Layer: Toast almonds in skillet over medium heat 8 minutes, shaking pan frequently, until lightly golden.
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10
Add fennel seeds, and cook 1 to 2 minutes more, or until fragrant.
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11
Transfer mixture to food processor; add graham crackers, prunes, and ginger.
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12
Pulse until well combined; set aside.
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13
Spoon solid layer of coconut milk at top of cans into bowl.
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14
(Reserve liquid in bottom for another use.)
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15
Beat solid coconut milk with electric mixer 2 to 3 minutes, or until soft peaks form.
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16
Add cinnamon, and beat 1 minute more.
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17
Spoon half of cranberry-pear mixture into 12 parfait glasses, draining off excess syrup and gently breaking up pear quarters, if necessary.
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18
Top each with half of whipped coconut milk, then divide Crumb Layer among glasses, reserving 1/3 cup for garnish.
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19
Spoon remaining Fruit Layer into glasses; top with remaining whipped coconut milk.
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20
Garnish with reserved pear quarters and remaining Crumb Layer.
