Preheat oven to 200C
Beat cream and mascarpone on a low speed for 1 minute until combined. Add sugar and vanilla, then increase speed to medium and beat until soft peaks form. Set aside in fridge.
Place pears halves into a lined roasting pan, cut side up, a squeeze of lemon and a dot of butter on the pears, and sprinkle with brown sugar and cinnamon. Roast for 40 mins, until tender – to test if they’re cooked, poke a knife through the thickest part, it should glide through. Set aside to cool.
If you’re using whole cardamom pods for your cardamom crumbs, crush them with a mortar and pestle until the pods break open, then remove the seeds from the husk and ground them. Add almond meal and sugar, mix.
Put the mix onto a small tray lined with foil, rub in butter using your fingertips until all the almond meal is coated.
Spread the crumbs out to cover the tray, and bake in the oven with the pears for 15 minutes, or until golden and toasted.
To serve, place a dollop of the mascarpone cream on your serving dish, top with a pear, and spoon over the cardamom crumbs.
Serves 4-8 (4 whole pear or 8 half per each)
Recipe and Photography by Cle-ann