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.