It was my last day in Prague. I had traveled there alone to do research for my fourth book & I had spent a week walking the city.
Prague had fed my senses to overflowing already by this point; the architecture, the art, the attention to detail that was part of the pulse of the city & the food I'd enjoyed was no exception.
On my final return trip to my hotel I spontaneously stopped at the Cafe Slavia, an Art Deco restaurant situated up the road from the Charles Bridge & across the street from the National Theater. By virtue of its location it had been frequented by many a famous actor, singer & writer.
Sitting by the windows so I could watch locals and tourists weave together like interlaced fingers, I ordered a vanilla latte, having learned on my first day in town that Czech lattes were the best I'd ever had, and I complimented it with a poached pear, stuffed with minced nuts, wrapped in sweet dough & baked. Served with a drizzle of maple syrup this sticky, sweet & yet savory dessert was a stroke of divine inspiration!
Each bite was a symphony of flavor & texture; the dough was flaky with a light hint of butter & melted away on the tongue, leaving the quintessential bite of pear & nuts in its wake. The pear was that magical texture which is only achieved during the five minutes a pear is perfectly ripe! The crunch of the nuts contrasted with the softness of the fruit & the silkiness of the latte made it an exquisite marriage of flavor, texture & scent.