In a medium saucepan, pour in the heavy cream, sugar, and crushed cardamom pods. Heat over medium-low until the sugar dissolves and the cream is warm (about 5 minutes).

Remove from heat, sprinkle in the gelatin powder, whisking until fully dissolved (1-2 minutes).

Pour the mixture into serving glasses or ramekins, let cool at room temperature for 10 minutes, then refrigerate for at least 4 hours.

In a separate saucepan, combine white wine and sugar, stirring until dissolved. Add the sliced pears and simmer over medium heat for 10-15 minutes until tender.

Once the panna cotta is set, top with poached pears and drizzle poaching liquid over them. Garnish with mint or lemon zest if desired.