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.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
1 hrsIngredients
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.
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