Add pears, apples, raisins, hazelnuts, apricots and olives.

Add the almonds and hazelnuts.

When the oil shimmers, add the almonds and hazelnuts and cook until toasted a golden brown, about 2 minutes.

Add stock and hazelnuts.

Add hazelnuts, stirring to mix well.

Add hazelnuts and hazelnut oil to pan and scrape up cooking juices.

Add hazelnuts, remove from heat, and pour on parchment, using the back of a spoon to spread brittle.

Add hazelnuts, and knead by hand until blended.

I adapted a recipe for cottage-cheese pancakes from "Joy of Cooking," adding ricotta, lemon zest, hazelnuts and more salt.

Add the almonds and hazelnuts and mix again.