Pear Almond Clafouti with Red Wine Glaze
50
When I found this recipe, I instantly knew I wanted to make it - it sounds delicious! However, I was disappointed - the clafouti base is quite thick, it needed to be more runnier, and possibly a bit sweeter too. I also only used 1 pear, as if I used 2, it would be a really thick layer. The glaze made probably twice as much as needed, but is definitely the best part about the dish. 3 stars because it has serious potential.
Ingredients
| Clafouti | |||
| 2 | cups |
whole-wheat pastry flour
|
|
| 1 ½ | cups |
almond meal
|
* |
| 2 ½ | teaspoons |
baking powder
|
|
| ⅓ | cup |
soy milk
|
|
| ⅔ | cup |
juice
fruit, concentrate |
* |
| 1 | teaspoon |
vanilla extract
|
|
| ⅓ | cup |
apple juice concentrate
|
* |
| 2 | teaspoons |
lemon juice
|
|
| 2 | each |
pears
cored, sliced lengthwise |
|
| Glaze | |||
| ⅔ | cup |
red wine
|
* |
| ⅓ | cup |
juice
fruit, concentrate |
* |
| 3 | tablespoons |
cornstarch
|
|
| 3 | tablespoons |
water
|
|
Directions
CLAFOUTI: Preheat oven to 375℉ (190℃).
Combine flour with 1 cup 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 ½ cup almond meal with ⅓ cup 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 an equal amount of water and whisk into wine.
Cook until thickened. Brush while hot over pears. Serve hot or warm.
Nutrition Facts
Serving Size 100g (3.5 oz)Amount per Serving
Calories 1813% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 8mg
0%
Total Carbohydrate
14g
14%
Dietary Fiber 2g
9%
Sugars g
Protein
6g
Vitamin A 1%
•
Vitamin C 4%
Calcium 5%
•
Iron 16%
* based on a 2,000 calorie diet
How is this calculated?
