Beat the egg whites until stiff, then put aside. Beat egg yolks until light, stir in the sugar and mix well. Add flavouring and juice, then the flour, baking powder and salt, which have been sifted together, finally fold in the egg whites, being careful not to destroy the air bubbles.

Melt the butter in 10” diameter dish, sprinkle brown sugar over the butter, then place apricot halves cut side up. Put cherries in the spaces between the apricots.

Pour the batter over the fruit mixture. Bake at 350°F for 35-45 minutes.
Turn out upside-down on to a dish.

Serve warm or cold, with cream, ice cream or sauce made with the remaining apricot juice (add a little more sugar, lemon juice and thicken with corn flour).