Title: Pear Almond Clafouti with Red Wine Glaze
Categories: Dessert Lowfat Vegetarian
Yield: 8 Servings

CLAFOUTI
2	c	Whole wheat pastry flour -or unbleached white flour
1 1/2	c	Almond meal
2 1/2	ts	Baking powder
1/3	c	Soy milk
2/3	c	Fruit juice concentrate
1	ts	Vanilla
1/3	c	Apple juice concentrate
2	ts	Lemon juice
2		Firm pears, cored & sliced - lengthwise
GLAZE
2/3	c	Red wine
1/3	c	Fruit juice concentrate
3	tb	Arrowroot or cornstarch
3	tb	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

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