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.
Yield
8 servingsPrep
10 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
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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