Combine first 6 ingredients in a large saucepan and bring to a boil over medium high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 10-15 minutes). Remove from heat, reserve pears and discard poaching liquid.
Pat pears dry with kitchen towel.
Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife. Dab sheets with melted butter and place pear on each section.
Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean. Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes.
Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil.
Arrange pears in a large bowl and pour lingonberry broth over the pears. If desired, serve with two scoops of vanilla ice cream. Yield: 4 servings
Recipe courtesy of Marcus Samuelsson