Chardwardon with St. Swithin.s Creme by Dagonell 8-10 firm, ripe pears 1 lemon, room temperature 3/4 cup sugar 1/4 tsp. cinnamon 1/4 tsp. nutmeg 3/4 tsp. ginger 1 cup water 1/8 tsp. salt 2 cups heavy whipping cream 10 yellow dandelion flowers Black bread Sharp cheddar cheese, diced Traditionally, this dish should be served on St. Swithin.s Day, July 15th, but we find it.s a great way to preserve the last of the summer pear harvest, so we serve it as a winter festival dish. Core and dice 8-10 pears. Some people only quarter them the long way, core and peel them, and briefly cook them so the pear retains it shape. My wife and I prefer to cook them right down to pear chutney. Add pears, water, salt, sugar and spices to a pot and slowly simmer down to sauce. Halve the lemon, squeeze the juice into the pot and put the lemon rind aside. Whip the cream until it peaks. In each of four bowls, put one slice of black bread and a handful of chunks of cheese. Dish the pear sauce over the cheese and top with whipped cream. Grate lemon peel onto the whipped cream and serve immediately. Serves 4. Lemon peel on whipped cream? Yes. It.s divine the first hour, merely exquisite the second, and must be pitched afterward. If you actually do serve this dish on St. Swithin.s Day, it.s traditionally served with a sprinkle of dandelion petals.