Simon Rimmer served up a delicious plum and pear strudel with custard on Sunday Brunch.
The ingredients are: 3 peeled pears, chopped, 250g of chopped plums, 100g of brown sugar, 60g of sultanas, 40ml of Choya (plum spirit) or brandy, 120g of breadcrumbs, Juice and zest of half an orange, 1 tablespoon of flour, 1 teaspoon of cinnamon, 1 teaspoon of vanilla, 3 sheets of filo pastry, 100ml of melted butter and 75g sugar.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes