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.
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.