1
preheat the oven to 385 and place racks in middle (one above one below)
2
toast hazelnuts and oatmeal. Suggest seperate pans. The oats will be done first. Watch they don't burn. Put them on the bottom rack. This should take 8-10 mintues for both. Stir the oats half way. Rub off the hazelnut skins while still warm.
3
While toasting, cover the pears in water and bring to a gentle boil and then simmer for the duration of the toasting and prep of other ingredients.
4
In a food processor puree pears and dates with 1/2 cup of pear cooking liquid.
5
Scrape into a heavy-bottomed saucepan and boil ovre medium heat, stirring constantly until quite a bit drier and very thick (I probably didn't do this and the next part long enough which is why I needed the extra ingredients - which were 1/2 cup oats and the almonds)
6
add the oats and spices (I added the spices earlier to develop the flavour and more evenly distribute before it was a thick mass). Cook until it becomes a solid mass, difficult to stir (I obviously think difficult to stir is relative) 8-10 min
7
Fold in hazelnuts. Spread into parchment paper-lined dish or shape into a square on a cookie tray
8
chill completely. I did it overnight. Then cut into 6 or 8 pieces.