Peel the pears and cut out the core. Cut into thin wedges. Bring to the boil together with the lemon juice, vanilla syrup, star anise and spices in half a liter of water, simmer over low heat for approx. 4-5 minutes, then drain.
Preheat the oven to 180 degrees (top and bottom heat). Cut the plums into thin strips and mix with the pears in a baking dish.
For the sauce, carefully heat the plum jam, water, cranberry vinegar and cranberries while stirring. Mix with the fruits.
Finely grind the Amarettini biscuits with the food processor. Knead with the ground almonds, flour, brown sugar, vanilla sugar and soft butter to make crumbles. Spread the sprinkles generously over the fruit. Bake in the oven for about 25-30 minutes until the crumble is lightly browned.
Let the crumble cool down a bit (should still be warm to lukewarm). Melt both types of chocolate together with the chili powder. I always use a sealed freezer bag tailored to the amount of chocolate, so the whole thing remains a clean affair. Mix the melted chocolate a little, then cut off a small corner from the freezer bag. Drizzle the chocolate over the crumble and finally dust with some finely sifted powdered sugar. Serve immediately and enjoy :-).