Cut the pears into quarters, then dice them into 1cm pieces. In a non-stick fry pan with a little vegetable oil fry them gently until they caramelize and turn golden brown but not too soft. Let cool.
Cut the apricots in half, then on a flat grill, add a little oil then grill them until they are caramelized. Set them aside
Over a medium heat, whisk the egg yolks together with the apricot nectar and juice and zest of 2 oranges until the mixture is thick and ribbon like. Be careful not to overcook as the mixture will curdle. Set aside to cool
Ina mixing bowl, whisk the cream together with the cardamom and cinnamon until it has reached soft peak stage.
Mix the cooked pear through the cooked egg mixture with the chopped pistachio.
Fold the cream through this mixture but don’t over work.
In a lined terrine mould, pour in 1/3rde of the mixture, then layer the grilled apricots down the middle, then pour over the rest of the mixture, then freeze overnight.
Pull out of the freezer ½ an hour before serving so that it softens a little. Enjoy!!
