Pear Almond Clafouti with Red Wine Glaze - serves 8

Clafouti:
2 cup whole wheat pastry flour
1 1/2 cup almond meal
2 1/2 tsp baking powder
1/3 cup soy milk
2/3 cup fruit juice concentrate
1 tsp vanilla
1/3 cup apple juice concentrate
2 tsp lemon juice
2 ea firm pears, cored and sliced lengthwise

Preheat oven to 375F. 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 1/2 cup almond meal with 1/3 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:
2/3 cup red wine
1/3 cup fruit juice concentrate
3 tbsp arrowroot or cornstarch
3 tbsp water

Combine wine and concentrate in a small pot and heat to a simmer.
Dissolve arrowroot or cornstarch in a nequal amount of water and whisk into wine. Cook till thickened. Brush while hot over pears. Serve hot or warm.