Sake-Pairing Grilled Abate Pear &
Grilled Abate pear, 100% Ecuador chocolate, Amazake ice cream, red wine chocolate jus Chef: Heiner Pingel (Sous Chef) Restaurant: CODA DESSERT DINING
Das passende Pairing
Since the sake is fruity but also powerful, the pear is first poached in Riesling and then grilled. So we have a slightly alcoholic and meaty pear and a good counterpoint to sake, which also brings pear aromas. By grilling, the pear gains umami and caramelizes easily. This hearty sweetness of the pear is enhanced by the sake. The flavor of the sake is also supported by the tonka bean. The tart dark chocolate picks up on the earthy notes of the sake. The Amasake ice cream plays the key role here - the sweet ice cream with rice and yeast taste combines, the hearty, fruity pear with the tart chocolate notes and forms the bridge to sake.
