Ingredients
- 2 c wheat pastry flour (whole)
- 1 c fruit juice concentrate
- 1 1/2 c almond meal
- 5/8 c wine (red)
- 3/8 c apple juice concentrate
- 3/8 c soy milk
- 3 tb water
- 3 tb arrowroot
- 2 1/2 ts baking powder
- 2 ts lemon juice
- 1 ts vanilla
- 2 slices firm pears
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 1/2 c almond meal with 1/3 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.
