Preheat the oven to 180C/350F/Gas 4.
Simmer the cherry syrup and half of the vanilla pod in a small saucepan over a medium heat until the liquid has reduced by a third, then remove from the heat and set aside.
In another saucepan heat the milk, cream and the remaining vanilla pod half over a medium heat for 3-4 minutes, or until heated through.
Mix the eggs, ground almonds, flour and sugar in a bowl until combined. Whisk the hot milk and cream mixture into the almond and egg mixture little by little to create a batter with the consistency of double cream.
Arrange the canned cherries in an ovenproof dish and pour the reduced syrup sauce over them. Pour the batter over the top and place in the oven to cook for 5-7 minutes, or until the batter has just set, then remove from the oven.
Heat the grill to medium, then place the clafoutis under it for 3-4 minutes, or until the top of the clafoutis is golden-brown.
To serve, arrange the fresh cherries on top of the clafoutis and dust with icing sugar.
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