I usually garnish this dessert with hazelnut praline, but a sprinkling of chopped toasted hazelnuts is a simpler way to add a nutty, crunchy contrast.
Make Ahead Tips
You can cook the pears up to a day ahead. Cover and refrigerate them in their syrup; turn them once for even coloring.
I have made these pears many times for special occasions and holidays - it's fabulous and loved by everyone.
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