Melt the butter with the brown sugar in a saucepan and cook for one minute until golden.
Add the sliced oranges and pears and the ground cinnamon and stir well to coat.
Add the brandy and carefully allow to flame. Cook for two minutes.
In a bowl, mix the Greek yoghurt and the vanilla seeds together.
To serve, place the caramelised oranges and pears on a serving plate and spoon over the vanilla yoghurt.
