Pear almond clafouti with red wine glaze

8 servings

Ingredients

Quantity Ingredient
2 cups Whole wheat pastry flour or unbleached white flour
1½ cup Almond meal
2½ teaspoon Baking powder
⅓ cup Soy milk
⅔ cup Fruit juice concentrate
1 teaspoon Vanilla
⅓ cup Apple juice concentrate
2 teaspoons Lemon juice
2 eaches Firm pears, cored & sliced lengthwise
⅔ cup Red wine
⅓ cup Fruit juice concentrate
3 tablespoons Arrowroot or cornstarch
3 tablespoons Water

Directions

CLAFOUTI

GLAZE

CLAFOUTI: Preheat oven to 375F. Combine flour with 1 c almond meal & baking powder in a bowl. Mix soy milk, fruit juice concentrate & vanilla & pour into flour mixture. Mix well & pat down into a 9" shallow cake or quiche pan. Combine remaining ½ c almond meal with ⅓ c apple juice concentrate & lemon juice & spread over dough.

Arrange pear slices on top in a spiral pattern. Bake for 35 minutes.

GLAZE: Combine wine & concentrate in a small pot & heat to a simmer.

Dissolve arrowroot or cornstarch in a nequal amount of water & whisk into wine. Cook till thickened. Brush while hot over pears. Serve hot or warm.

"Vegetarian Times" December, 1993 Submitted By MARK SATTERLY On 06-23-95

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