Preparation

• Position a rack in the lower third of the oven and heat the oven to 400°F. Butter the bottom and sides of six 6-inch (8-oz.) gratin dishes (or one shallow 1-1/2-qt. gratin dish or baking pan).
• In a small bowl, combine 1 tablespoon of the sugar with the ginger preserves, orange zest, and salt. Stir well.
• Put the hazelnuts in a food processor and process until they’re coarsely chopped. Add the breadcrumbs and the remaining 1/4 cup sugar and pulse four or five times to combine. Add the butter cubes and pulse until the mixture barely comes together, about 30 seconds; it should be a chunky, crumbly mixture. (By hand: Coarsely chop the hazelnuts and combine them with the breadcrumbs and sugar. Cut in the butter cubes with a pastry cutter or two knives until chunky and crumbly but combined.)
• Put the lemon juice in a large bowl. Peel the pears, cut them in half lengthwise, and spoon out the core (a melon baller works well). Cut the pears lengthwise into 1/4-inch slices, put them in the bowl, and toss gently with the lemon juice. Add the ginger mixture and toss again to coat.
• Pour the pears and juices into the prepared gratin dishes and spread evenly. Scatter the hazelnut mixture evenly on top.
• Bake the gratins until the tops are browned, the juices are bubbling, and the pears are still intact but tender when pierced with a fork, 30 to 35 minutes for individual gratins (40 to 50 minutes for one large gratin). Let cool for 10 to 15 minutes before serving. Pass the cream separately in a pitcher for guests to drizzle over each serving.