In a medium saucepan combine corn syrup, hazelnut liqueur, cinnamon, and nutmeg. Bring mixture to boiling. Add pears; cook, covered, about 5 minutes or just until pears are tender. Use a slotted spoon to transfer pears to a large bowl. Boil mixture in saucepan, uncovered, for 5 to 7 minutes or until syrup-like (about 1 cup); pour over pears. Cover and cool about 2 hours or until room temperature.
To serve, stir strawberries into pear mixture. Divide evenly among 8 serving bowls. Top with ice cream and hazelnuts. Makes 8 servings.