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1
: Heat 2 heavy large skillets over medium heat.
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2
Melt 1 tablespoon butter in each skillet.
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3
Divide pears, currants, sugar, lemon juice and cinnamon between skillets.
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4
Scrape in seeds from vanilla bean; add bean halves to skillets.
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5
Cook until juices evaporate and pears caramelize, stirring often, about 35 minutes.
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6
Let fruit cool in skillets.
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7
Remove vanilla bean halves.
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8
: Preheat oven to 400F.
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9
Blend almonds, flour and sugar in processor until almonds are finely chopped.
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10
Add butter.
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11
Using on/off turns, process until large moist clumps form.
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12
Sprinkle mixture onto heavy baking sheet.
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13
Bake until streusel is pale golden, stirring often and leaving mixture in clumps, about 10 minutes.
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14
Cool completely.
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15
(Can be prepared 1 day ahead.
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16
Store streusel airtight at room temperature.
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17
Cover and refrigerate fruit mixture.)
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18
Reduce oven temperature to 350F.
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19
Arrange ring molds on large baking sheet.
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20
Divide fruit mixture evenly among molds, pressing to compact.
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21
Sprinkle streusel evenly over fruit.
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22
Bake until fruit is heated through, about 5 minutes for room-temperature fruit and 10 minutes for refrigerated fruit.
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23
Let cool 5 minutes.
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24
Slide metal spatula under ring molds and transfer to plates.
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25
Remove molds.
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26
Drizzle sweetened cream around fruit and serve.
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27
*Sold at most specialty cookware stores.
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28
If unavailable, substitute clean 8-ounce cans with bottoms and tops removed.
