Pear Almond Clafouti with Red Wine Glaze

Course : Fruits
Serves: 8
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2 cups Whole wheat pastry flour -- -or unbleached white
1 1/2 cups Almond meal
2 1/2 teaspoons Baking powder
1/3 cup Soy milk
2/3 cup Fruit juice concentrate
1 teaspoon Vanilla
1/3 cup Apple juice concentrate
2 teaspoons Lemon juice
2 medium Firm pears -- cored and sliced lengthwise
2/3 cup Red wine
1/3 cup Fruit juice concentrate
3 tablespoons Arrowroot or cornstarch
3 tablespoons Water

Preparation / Directions:

CLAFOUTI: Preheat oven to 375F. Combine flour with 1 c almond meal and baking powder in a bowl. Mix soy milk, fruit juice concentrate and vanilla and pour into flour mixture. Mix well and pat down into a 9" shallow cake or quiche pan. Combine remaining 1/2 c almond meal with 1/3 c apple juice concentrate and lemon juice and spread over dough. Arrange pear slices on top in a spiral pattern. Bake for 35 minutes. GLAZE: Combine wine and concentrate in a small pot and heat to a simmer. Dissolve arrowroot or cornstarch in a nequal amount of water and whisk into wine. Cook till thickened. Brush while hot over pears. Serve hot or warm.

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