1. Heat oven to 325 degrees F. Combine 1/4 cup of the granulated sugar, 1/2 cup of the cold water, brown sugar, honey, brandy, lemon juice, butter, vanilla bean, nutmeg, and cinnamon in small saucepan. Bring to boil over high heat, whisking to dissolve sugars. Remove from heat; cool slightly. Carefully remove vanilla bean; scrape bean and return seeds to syrup. Discard bean.*
2. Trim bottoms from pears; stand upright in a 9-inch square baking pan. Pour syrup over pears. Roast 1 hour, basting every 20 minutes or until pears are tender when pierced with knife. Cool to room temperature. From bottom of each pear, remove core using a melon baller.
3. For caramel sauce, combine remaining 1/2 cup sugar and remaining 1/4 cup cold water in small saucepan. Bring to boil over high heat, reduce heat to medium and cook until golden brown, 10 to 11 minutes. Remove from heat and slowly whisk in cream until smooth.
4. To serve, pour 2 tablespoons caramel sauce on each of two dessert plates. Arrange pears on top of sauce. Drizzle remaining sauce over pears. Garnish with fresh fruit and mint sprigs, if desired. Makes 2 servings.