1. Bring milk, 1/4 cup of the granulated sugar and vanilla bean just to boil in large saucepan over medium-high heat; stir in rice. Reduce heat; cover and simmer 40 minutes or until rice is tender.
2. Meanwhile, stir cranberries and 2 tablespoons of the pear brandy together in small bowl. Set aside.
3. Whisk eggs yolks, 1/2 cup of the cream and remaining 1/4 cup granulated sugar in bowl. Stir into rice mixture. Bring to boil; cook, stirring constantly, 2 minutes. Remove vanilla bean and discard. Transfer rice mixture to large bowl; stir in lemon peel. Cool completely.
4. Drain cranberries; discard excess liquid. Beat remaining 1/2 cup cream and confectioners sugar with electric mixer until stiff. Fold whipped cream mixture, cranberries, candied orange peel and remaining pear brandy into rice mixture. Transfer to serving bowl. Garnish with additional candied peel, if desired. Makes 8 servings.