2Toast the hazelnuts on a baking sheet 8 to 10 minutes, until they smell nutty and are a light golden brown. Remove them from the oven, and toss with 1 teaspoon hazelnut oil and a healthy pinch of salt. When they have cooled, chop the nuts coarsely.
3Heat two large sauté pans over high heat for 2 minutes. Swirl 1 tablespoon grapeseed oil into each pan, and then carefully place the pears in the pan, cut side down. Add 2 tablespoons butter to each pan, and season each batch with 1 teaspoon salt and 1 teaspoon thyme. Reduce the heat to medium-high, and cook the pears about 6 minutes, until they’re golden brown on the first side. Carefully turn the pears over, and cook another 3 to 4 minutes, until the second side is golden brown and the pears are tender but not mushy.
