Royal Tokaji 'late Harvest' Recipe

Directions

1. 1

   Prep the pears

   Peel the pears, leaving the stems intact. Core each pear from the bottom to create a hollow for the poaching liquid.

2. 2

   Make the poaching liquid

   In a wide, heavy-bottomed saucepan, combine Tokaji wine, water, granulated sugar, cinnamon sticks, vanilla bean, lemon zest, and lemon juice. Bring to a gentle simmer and stir until the sugar dissolves.

3. 3

   Poach the pears

   Lower the pears into the simmering liquid. Poach on low simmer for 20-25 minutes, turning occasionally, until tender but not mushy. Remove pears with a slotted spoon and set aside, reserving the liquid.

4. 4

   Reduce the syrup

   Increase heat and simmer the poaching liquid until it reduces by about half, 10-15 minutes, until it coats the back of a spoon. Remove cinnamon sticks and vanilla bean. Return pears to the pan to glaze slightly if desired.

5. 5

   Make almond crumble

   In a small bowl, whisk together flour, brown sugar, and pinch of salt. Cut in the 2 tablespoons butter with fingertips or a pastry blender until the mixture resembles coarse crumbs. Stir in sliced almonds.

6. 6

   Toast crumble

   Spread crumble on a parchment-lined baking sheet. Bake at 350F (175C) for 8-10 minutes, stirring once, until golden and fragrant. Let cool.

7. 7

   Prepare vanilla crème anglaise

   Whisk the egg yolks with vanilla extract. In a small saucepan, heat the milk just to a simmer. Slowly whisk hot milk into the yolks, then return to the pan and cook over low heat, whisking constantly, until the custard lightly thickens. Remove from heat and whisk in heavy cream. Strain if needed.

8. 8

   To serve

   Spoon vanilla crème anglaise on plates, place a poached pear atop, drizzle with reduced Tokaji syrup, sprinkle almond crumble over the pears, and serve with extra sauce on the side.