Pear Almond Clafouti With Red Wine Glazeapples, low-fat/low-cal -----CLAFOUTI----- 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 each Firm pears; cored & sliced lengthwise -----GLAZE----- 2/3 cup Red wine 1/3 cup Fruit juice concentrate 3 tablespoons Arrowroot or cornstarch 3 tablespoons Water 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. "Vegetarian Times" December, 1993 |
