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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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