Poach the Apples

1. Preheat the oven to 190°C (170°C fan). If using a cast iron skillet, place in the oven to preheat.
2. Melt the butter in a large frying pan over medium heat. Add the sliced apples and 25 grams of the caster sugar, cooking for 1 minute before adding the sweet vermouth, water and cinnamon stick.
3. Bring to a gentle simmer and cook for 5 minutes. Remove from the heat, cover with a lid and set aside while you prepare the batter.

Make the Batter

4. Separate the eggs into two bowls. Whisk the egg yolks with 25 grams of the caster sugar until pale, then whisk in the milk, cream, 1 teaspoon of vanilla extract and salt. Add the flour and whisk until smooth.
5. In a separate clean bowl, whisk the egg whites until foamy. Gradually add the remaining caster sugar and continue whisking until soft peaks form.
6. Fold one-third of the whipped egg whites into the batter to loosen it, then gently fold in the remaining egg whites until just combined.

Bake the Clafoutis

7. Remove the preheated skillet from the oven and carefully grease with butter, or simply grease your pie dish with butter.
8. Arrange the cooked apples in a single layer in the skillet or pie dish. Pour the batter over the apples and bake for about 30 minutes, or until puffed, lightly golden and just set in the centre.
9. Leave to rest for 5 minutes before serving.
10. Meanwhile, return the poaching liquid to the stove and simmer until reduced to a syrup. Remove the cinnamon stick.

Make the Vanilla Crème Fraîche

10. Mix the crème fraîche, icing sugar and vanilla extract until smooth.
11. Serve the warm clafoutis with a dollop of vanilla crème fraîche and drizzle over the reduced syrup.