Combine butter, brown sugar and sugar in a small sauce pan over medium heat.

Bring to a boil, stirring often until sugars are melted.

Set heat to low.

Scrape your vanilla bean and set seeds aside.

Preheat your oven to broil.

Cut your pears into 1/4 inch slices.

Lay 1 layer of your pears into baking dishes (we used 2 oval creme brulee ramekins, about 5 oz each).

Top each pear layer with a little caramel.

Line another layer of pears over the caramel.

Top with a little more caramel.

Place in oven and bake for about 6 minutes.

Sprinkle vanilla seeds over the top of everything.

Bake for another minute or two.

Serve hot topped with vanilla ice cream.