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Ingredients
  • 85g butter, melted, plus a little extra
  • 5 pears, peeled, cored and chopped
  • 4 tbsp light muscovado sugar, plus extra for sprinkling
  • 1 tbsp Disaronno (optional)
  • 100g ginger biscuit, crushed
  • 1 tsp ground cinnamon
  • 100g dark chocolate, broken into chunks
  • 100g marzipan, chopped into small pieces
  • 250g pack filo pastry (at least 6 sheets)
  • icing sugar and cream, to serve
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