----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    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.