-
1
In a small heavy saucepan simmer water with 1 cup sugar, stirring until sugar is dissolved.
-
2
(Syrup may be made up to this point 2 days ahead and cooled completely before being chilled, covered.)
-
3
Preheat oven to 350 F and lightly butter a shallow baking pan.
-
4
Coarsely chop hazelnuts.
-
5
Stir nuts into syrup and simmer 1 minute.
-
6
With a slotted spoon transfer nuts to baking pan, arranging in one layer, and reserve syrup.
-
7
Cut butter into pieces.
-
8
Bake nuts in middle of oven until golden brown, about 15 minutes.
-
9
Immediately add butter to nuts, tossing to coat and separate, and with a spatula transfer nuts to a plate to cool (nuts will crisp as they cool).
-
10
(Nuts may be candied 2 days ahead and kept in an airtight container in a cool, dry place.
-
11
Reserved syrup may be kept, covered and chilled, 2 days.)
-
12
Lightly butter a shallow ovenproof kettle or casserole dish (about 12 by 2 1/2 inches).
-
13
With a sharp knife trim a very thin slice from bottom of each pear to enable pears to stand upright.
-
14
Dip and roll each pear in reserved syrup to coat completely.
-
15
Transfer pears as coated to kettle, standing them upright, and sprinkle with remaining 1/4 cup sugar.
-
16
Add liqueur, lemon juice, and vanilla to remaining reserved syrup and pour down side of kettle or casserole.
-
17
Roast pears, uncovered, in middle of oven until undersides are tender when pierced with a knife, about 30 minutes.
-
18
Arrange pears on a serving platter.
-
19
Spoon syrup around pears and sprinkle with candied nuts.
-
20
Serve pears warm or at room temperature.
