1/2 C. dried cherries 1/2 C. apple brandy 4 Jonagold apples, sliced 1/3 C. packed brown sugar 3 T. butter, melted in pan 1 T. lemon juice 1/2 vanilla bean, seeded
Batter: 3 T. butter, melted 3 eggs 1 C. Half & Half 2/3 C. flour 1/2 C. sugar
Combine cherries & brandy to plump, 15-30 minutes. Strain & add reserved liquid to apples, brown sugar, butter, lemon juice and vanilla bean. Cook over medium heat until apples soften (7-10 min). Preheat oven to 400F. Brush pie plate with 1 T. melted butter & place in oven while preparing batter. Blend batter in blender until smooth and frothy. Pour half the batter into heated pan. Top with half the cooked apples and then half the plumped cherries; repeat with apples and then cherries. Pour remaining batter over top. Sprinkle with vanilla sugar. Bake 25-30 minutes or until golden and set in center. Serve at room temperature drizzled with remaining liquid.