In a small bowl, combine the pears, cranberries and lemon juice. Transfer to an 8-in. square baking dish coated with cooking spray; set aside.
In a small saucepan, melt butter over medium heat. Stir in the marmalade, syrup, cinnamon, ginger and allspice until blended. Bring to a boil. Remove from the heat; stir in vanilla. Drizzle evenly over pear mixture. Sprinkle with vanilla wafers and almonds.
Bake, uncovered, at 375° for 20-25 minutes or until pears are tender and topping is golden brown. Serve warm with ice cream. Yield: 6 servings.