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