To make the drageed hazelnuts, place the sugar in a small saucepan and pour the water around the edge to moisten it completely. Bring this to a boil and then add the hazelnuts. Stir continuously until all the water is cooked away and the nuts are coated with a sugar frosting.
Turn the heat to medium and continue cooking and stirring to re-caramelize the sugar and make them shiny. As soon as all the sugar has turned to a thin coating of caramel on the nuts, let them cool 30 seconds then dump them onto a slightly greased cool surface like a piece of marble.
Being careful not to burn yourself, separate them into individual glazed nuts. Let cool. Store in an airtight container.
On small plates place a few slices of the French bread and pears and place a spoonful of the cheese on the plate. Scatter the hazelnuts around the plate, about 5 or 6 per serving.
Recipe courtesy of Gale Gand