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.
• 将榛子放入食品加工机中，然后加工，直到切碎为止。加入面包屑和剩余的1/4杯糖，并脉冲四到五次以组合。加入黄油块并脉搏，直到混合物几乎不融合在一起，约30秒钟。它应该是一种矮胖，易碎的混合物。（手工：将榛子切成薄片，将它们与面包屑和糖混合在一起。用糕点刀将黄油块切成薄片或两把刀，直到矮胖而易碎但混合在一起。）
• 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.