April 18, 2013
I have used this very wine-friendly recipe on many occasions and it never fails to delight everyone. The classic combination of Pear & Almond matches well with many sweet as well as certain sparkling wines whether they are dry or sweet.
Most recently, the Late Harvest Sauvignon Blanc from Chile was divine with this and frankly the deliciously ripe pear flavour also matched the pear notes in the Champagne and Spanish Cava we tried. These two traditional method wines also had degrees of nuttiness and autolytic notes (flavours derived from resting on dead yeast cells) which went particularly well with the toasty almond topping. Yum!