How To make Pear Almond Clafouti with Red Wine Glaze

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 ea 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.