In a medium saucepan, gently heat heavy cream until warm. Add sugar and crushed cardamom pods, stirring until sugar dissolves.

In a small bowl, sprinkle gelatin powder over cold water and let bloom. Stir into the warm cream mixture until fully dissolved.

Refrigerate panna cotta for at least 4 hours or until set.

In a separate saucepan, combine white wine with peeled and halved pears. Simmer until pears are tender, about 15-20 minutes.

Serve panna cotta with warm poached pears and drizzle with poaching liquid. Garnish as desired.