| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Fruits |
Vegetarian |
Desserts, Low-fat, Vegetarian |
8 |
Servings |
INGREDIENTS
| 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 |
| 2/3 |
c |
Red wine |
| 1/3 |
c |
Fruit juice concentrate |
| 3 |
tb |
Arrowroot or cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
CLAFOUTI
GLAZE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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