Chef Morgan McGlone presents this delicious dessert.
Crush oatmeal biscuits by hand and combine two parts biscuit to one part butter.
Add sugar to taste.
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.
Into a small mould place several spoonfuls of the fruit mixture and liberally top with the crumble crust.
Place into a 220º Celsius pre-heated oven for 20 to 25 minutes or until golden brown.
Dust with icing sugar and serve with cream or ice cream.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 41m ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 1h ago