Caramelized Pears With Toasted Hazelnuts And Chocolate Sorbet

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1 cup hazelnuts

3 tablespoons superfine sugar

8 to 10 large, firm-ripe Bosc pears with stems

1/4 cup unsalted butter

1 cup granulated sugar

1 cup brandy

1 tablespoon fresh lemon juice

2 pts. chocolate sorbet

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