Ingredients
- 250 gr wheat pastry flour (whole)
- 240 ml fruit juice concentrate
- 190 gr almond meal
- 160 ml wine (red)
- 80 ml apple juice concentrate
- 80 ml soy milk
- 45 ml water
- 24 gr arrowroot
- 12 gr baking powder
- 10 ml lemon juice
- 4 gr vanilla
- 2 slices firm pears
CLAFOUTI: Preheat oven to 190ºC . 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 23 cm shallow cake or quiche pan. Combine remaining half c almond meal with one third 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.
