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.