Combine almonds and salt in a food processor. Cover and process until almonds are finely chopped. Add oil; cover and process until blended. Set aside.
In a large saucepan, combine pear juice, 1 cup wine, brown sugar and vanilla bean. Bring to a boil. Remove from heat; remove vanilla bean. With a sharp knife, scrape bean to remove the seeds; stir into sauce. Discard bean. Return to a boil; cook, uncovered, over medium heat for 50-55 minutes or until mixture coats the back of a metal spoon.
Meanwhile, preheat oven to 400°. Slice 1 in. off the top of each pear and set aside. Core pears, leaving bottoms intact. Fill with reserved almond mixture. Place pears in a shallow roasting pan; replace tops. Add remaining wine. Bake, uncovered, 30-35 minutes or until pears are tender, basting occasionally. Serve with sauce.