While traditional to use cardamom in savoury dishes, this frangipane dessert has hints of the fragrant spice to complement the pear and almond flavours
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Get the best from cardamom
Squash the pods on a board with a rolling pin, then collect the little black/ brown seeds until you have about 1 tsp. Finely grind them in a pestle and mortar or a spice grinder, if you have one.