In a medium saucepan, combine 2 cups of heavy cream, ½ cup of sugar, and 4 crushed cardamom pods. Heat gently over medium-low until warm but not boiling. Remove from heat and sprinkle in 1 tablespoon of gelatin powder, stirring until dissolved.

Strain the mixture through a fine-mesh sieve into a large measuring cup to remove the cardamom pods. Pour the strained panna cotta into individual serving glasses, filling them about three-quarters full. Cover and refrigerate for at least 4 hours, or until set.

In another saucepan, combine 2 cups of white wine (or apple juice) and ½ cup of sugar over medium heat. Stir until sugar dissolves, then bring to a gentle simmer. Add 2 peeled and cored pears, poaching for 10-15 minutes, until tender. Use a slotted spoon to transfer the pears and let them cool.

Once the panna cotta has set, remove from the refrigerator. Slice the poached pears and arrange them on top of each panna cotta. Garnish with fresh mint leaves and a sprinkle of lemon zest.

Serve chilled and enjoy!