Pear Bruschetta With Hazelnut Cream

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Four 1/3-inch-thick slices of sourdough bread, 5-by-3-inches (6 ounces)

3/4 cup roasted, skinned and salted hazelnuts (3 ounces), chopped

1/2 cup confectioners' sugar, plus more for dusting

4 tablespoons unsalted butter, softened

2 teaspoons amaretto liqueur

1/2 teaspoon pure vanilla extract

1 large egg, chilled

2 large, ripe Bartlett pears

1 tablespoon fresh lemon juice

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