Ingredients

• 2 tablespoons grapeseed oil
• 1 medium onion, finely chopped
• 1 teaspoon cardamom seeds
• 1 teaspoon fennel seeds
• 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
• 1 cup chopped fresh mint
• Pinch of salt
• 2 tablespoons grapeseed oil
• 1 medium onion, finely chopped
• 1 teaspoon cardamom seeds
• 1 teaspoon fennel seeds
• 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
• 1 cup chopped fresh mint
• Pinch of salt

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Instructions

1. Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
2. Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.
3. Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
4. Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.