Jamie Oliver
2 1/2 pounds apples quince, pear, plum (mixture of)
1 pat butter +M4 dish
1/2 cup brown sugar
1 pinch cinnamon
1 pinch nutmeg
1 pinch ground ginger
3 bay leaves
1 vanilla bean
1 cup heavy cream
1 tablespoon confectioners' sugar
1 swig whiskey
BATTER:
3/4 cup +2 tbsp. butter soft
3/4 cup raw sugar
4 eggs
1 3/4 cups self-rising flour
Can use a variety of fruits, including pineapple and banana (will turn this cakey), but stay away from raspberries and kiwis.
Preheat oven to 350F. Peel and core the fruit and cut into large wedges (can leave skin on peaches or plums). Place in big saucepan with butter, brown sugar, spices and bay leaves. Stir and let stew gently for 20-30 minutes with lid on. When fruit is soft and cooked, remove pan from heat and discard bay leaves.
For the batter, cream butter and raw sugar together until light and fluffy. Add eggs one at a time, then fold in flour. Using slotted spoon, transfer half the cooked fruit (no juice) into the bottom of a round 8-inche butter ovenproof baking dish. Top with batter, then spoon over remaing fruit (no juices). Bake in preheated oven for 40-45 mintues until golden brown and risen (knife should come out clean when poked).
Scrape seeds from vanilla bean and put them in a bowl with cream. Whisk with confectioner's sugar until you have soft peaks. Fold in the whiskey. Serve immediately with a drizzle of reserved fruit juices.
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