Any gourmet meal worth serving, deserves the time and attention in the preparation of this magnificently incomparable dessert. Following your sumptuous dinner of ROAST RACK OF VENISON, Horseradish Potatoes, Sauteed Carrots and Leeks, and Salad of Beets and Curly Endive, you and your guests will have experienced the "Lifestyles of the Rich and Famous". Better yet, you will have prepared this fantastic fare, every step of the way, and loved every minute of it. It just does not get any better than that. This recipe extracted from Winter,'98, Toronto Life Magazine supplement, "Epicure". Preparation time includes all mixing, ingredients resting - time for dough to proof, and preparation of the glaze, almonds and compote. Please be aware of the nut ingredient; anyone with allergies should eliminate this item from the recipe. Note: For anyone who is not familiar with the term "spatlese", this information can be found on the bottle label and refers to wine made from late-gathered, therefore riper grapes, and sweeter.