Cover the pear slices with lemon juice and allow to stand covered for 10 minutes. Combine the water and sugar in a medium-size saucepan. Bring to boil, lower the heat to simmer. Slit the vanilla ...

Cut each pear quarter into 3–4 long slices. Place the pear slices in the caramel and turn to coat. Arrange the pear slices in a fan shape in the bottom of the prepared cake tin. For the cake ...

Arrange a layer of apple slices over the almond cream, overlapping them in a circle. Brush the apples with melted butter, and sprinkle with half the brown sugar. Repeat the process with pear slices.