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.