In a small glass bowl, mix slivered fruit and the almonds with Grand Marnier and set aside for 30 minutes. Divide pastry into six equal pieces and roll out with rolling pin into discs large enough to encase each pear. Forming with hands, cover each stuffed pear with pastry, trimming excess from tops. Cut out pastry leaves from trimmings, and place on each top. Brush pastry covered pears with whipping cream with a pastry brush.
Place pears on a parchment covered baking sheet.
In a heavy skillet, mix together liter whipping cream and one cup granulated sugar. Bring to boil, and stir occasionally until thickened, about 5 minutes. Remove from heat and add the scraped seeds from a fresh vanilla bean. Divide sauce in a pool on each of six plates. Sprinkle sauce with a tiny amount of cinnamon or allspice.