Peach and Cherry Clafoutis

The English cherry season is late this year, and the fruit isn't the best, to be honest - all the rain made for poor pollination and a rather soft and mushy fruit.  But, they are fine for cooking and a good handful made a lovely clafoutis with chunks of ripe, skinned Italian white peaches.  I use Alice Waters' recipe for the batter from her Chez Panisse Fruit cookbook.  She flavours her batter with the grated zest of half a lemon and the merest knife-tip of ground cinnamon.  To make the batter, whisk together 3 tablespoons each of plain flour and casgter sugar, 2 eggs and 150ml each of whole milk and cream.  Stir through a couple of drops of vanilla extract, the lemon zest and cinnamon.  Spread the prepared fruit (a big handful of cherries with the stones removed and large chunks of skinned peach) in a shallow china or glass dish, pour over the batter and bake at 165C (fan) for 30 minutes until golden brown and set.  Leave until warm, dust with icing sugar, and serve with a dollop of Creme Fraiche and some more fruit, if liked.