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1
Line 8-inch square pan with plastic.
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2
Whip 3/4 cup cream to soft peaks in medium bowl.
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3
Mix ice cream, hazelnuts, liqueur, chocolate and orange peel in large bowl just until blended.
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4
Gently fold in whipped cream.
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5
Transfer mixture to prepared pan; smooth top.
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6
Cover and freeze until firm, at least 4 hours.
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7
(Can be prepared 4 days ahead.
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8
Keep frozen.)
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9
Bring cream, liqueur and salt to boil in heavy small saucepan.
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10
Remove from heat and add chocolate.
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11
Let stand 3 minutes.
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12
Whisk until chocolate is melted and sauce is smooth.
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13
Whisk in corn syrup.
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14
(Can be prepared 3 days ahead.
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15
Cover and refrigerate.)
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16
Stir first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves.
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17
Bring to boil.
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18
Reduce heat, add pears and simmer until pears are just tender, about 20 minutes.
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19
Remove pears from poaching liquid.
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20
Cool pears and syrup separately.
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21
Return pears to syrup and refrigerate until cold.
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22
(Can be prepared 8 hours ahead.)
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23
Stir chocolate sauce over low heat until warm.
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24
Cut semifreddo into 4 squares.
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25
Place 1 semifreddo piece in each of 4 bowls.
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26
Remove pears from syrup with slotted spoon.
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27
Place pears atop semifreddo.
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28
Spoon chocolate sauce over pears to coat, letting extra sauce drizzle onto semifreddo and plate.
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29
Sprinkle with nuts.
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30
Garnish with orange slices and serve.
