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Chef Morgan McGlone presents this delicious dessert.


  • Crumble Mix

  • Fruit Filling


  • Crumble Mix:

  • 1.

    Crush oatmeal biscuits by hand and combine two parts biscuit to one part butter.

  • 2.

    Add sugar to taste.

  • Fruit Filling:

  • 1.

    Into a small saucepan combine pear and plum pieces with sugar and a cinnamon quill, and leave to cook on a medium heat for 10 minutes or until the mixture reaches a syrup consistency.

  • 2.

    Into a small mould place several spoonfuls of the fruit mixture and liberally top with the crumble crust.

  • 3.

    Place into a 220º Celsius pre-heated oven for 20 to 25 minutes or until golden brown.

  • To Serve:

  • 1.

    Dust with icing sugar and serve with cream or ice cream.

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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Pear and Plum Crumble.


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