Ingredients
CLAFOUTI
2 cup whole wheat pastry flour -or unblea, ched white 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 each firm pears, cored & sliced - length, wise
GLAZE
2/3 cup red wine
1/3 cup fruit juice concentrate
3 tbsp arrowroot or cornstarch
3 tbsp water
Directions
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.
Servings: 8 servings
Pear Almond Clafouti With Red Wine Glaze Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Nut; Pear; Sauce
The History of Recipes
Academics have proved the existence of recipes way back into history, at least as far back as pharonic Egypt, and potentially, even further back. In practice though, mostly, these early records were just primitive pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to academics is a series of ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and desserts, something we still use today. Additionally, he recounts how the ancient chefs made use of many aromatic flavours, including a few you will know for example bay, fennel and dill. As our culinary historical trip moves to more modern times there were two recipe books which were published in the fourteenth century : a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that is familiar to us all today, but instead descriptions of the types of meals prepared for the rich people of the period. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including spices like parsley, basil and rosemary. The introduction of these new tastes was responsible for an increase in recipe books, most of which are kept safe in private collections. By the arrival of the twentieth century, cookery publications are highly popular as a result of more people being able to read, people having increased spare time and having more disposable income. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Pear Almond Clafouti With Red Wine Glaze recipe.
