Bring the champagne, water, sugar and whisky to the boil and then reduce to a simmer.
Wash the blackberries then toss through the icing sugar.
Peel the apples and pears and cut in half, remove the core then cut each half into 3. Add to the gently simmering liquor. Cut the plums in half, remove the stone and cut in half again. Allow the apples and pears to poach in the liquor for 10-15 minutes before adding the plums.
After 5 minutes remove from the heat and add the blackberries. Stir and allow to cool in the liquor.
Preheat oven to 180'C. Line a baking tray with parchment paper, or use an Exopat mat.
Toast the hazelnuts in a dry pan for 2-3 minutes, crush in a pestle and mortar leaving some texture to the nuts.
Whisk the butter and sugar until pale and fold into the flour until well incorporated. Fold in the crushed hazelnuts. Add the oats and gently fold together.
Transfer to the baking sheet and bake for 15 minutes. Remove from the oven and stir to break up the crumble. Return to the oven and carry on cooking until golden brown. Allow to cool.
Place the apple and pears on one side of a large round plate with the plums nestled in amongst them. Make sure you leave a small gap between the edge of the plate and the fruit. Tuck the blackberries around the other fruit making sure all colours are on show.
Place a neat pile of nut crumble opposite the fruit with a quenelle of clotted cream next to that. Drizzle the poached fruit liquor liberally in between the fruit, cream and crumble.
«Cooking time of the fruit will depend on its ripeness so you may have to adjust the cooking times slightly.»