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Pear Almond Clafouti with Red Wine Glaze


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.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium


2 cups whole-wheat pastry flour
1 ½ cups almond meal
2 ½ teaspoons baking powder
cup soy milk
cup juice
fruit, concentrate
1 teaspoon vanilla extract
cup apple juice concentrate
2 teaspoons lemon juice
2 each pears
cored, sliced lengthwise
cup red wine
cup juice
fruit, concentrate
3 tablespoons cornstarch
3 tablespoons water


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.


* not incl. in nutrient facts

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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?


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