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1
In a small saucepan, combine 1/4 cup of the sugar and the wine, and dissolve, stirring, over medium-low heat, and slightly reduced, about 2 minutes.
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2
Remove from the heat and cool.
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3
Combine the raspberries and syrup in a bowl and toss gently to combine.
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4
In a bowl whip the heavy cream until it is nearly doubled in volume.
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5
Add the remaining 2 tablespoons sugar and whip until it forms stiff peaks.
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6
Spread 1 tablespoon of chocolate on the bottom of a dessert plate, and top with 1 pear slice.
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7
Layer with 1 tablespoon of cream, raspberries, 1 teaspoon of chocolate, and 1 pear slice, and repeat to make 6 layers in all, finishing with raspberries and chocolate on top.
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8
Repeat with the remaining ingredients, to make 4 napoleons in all.
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9
Preheat the oven to 200 degrees F.
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10
Line 2 large baking sheets with parchment paper and set aside.
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11
In a small saucepan combine the sugar and water, and dissolve, stirring, over medium-low heat.
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12
Add the lemon juice and cardamom, and stir.
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13
Remove from the heat and let cool slightly.
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14
With a mandoline or other slicing machine, thinly slice the pears lengthwise to 1/8-inch thickness.
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15
Dip the pear slices in the syrup and shake to remove any excess.
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16
Arrange the slices tightly in a single layer on the baking sheets.
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17
Bake in the oven until crisp, about 2 to 3 hours, switching the baking sheets several times during the cooking process.
