Baked Black Pudding on Apple – Quince – Compote with Speculoos and Spicy Banana
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large apple
- 1 large quince (s), (apple quince)
- 50 ml port wine, white
- 20 ml apple juice
- 4 speculoos
- 150 g black puddin, fresh, soft, cut into small cubes
- 1 pinch (s) ginger
- 2 pinches spice mixture, (Ras el Hanout)
- 1 pinch (s) curry powder
- 4 slices banana (s), organic, with peel
Print Recipe
Pin Recipe Instructions
- Halve the apple and quince, then quarter. Cut out the core and peel. Cut the fruit into thin wedges and place in a small saucepan with the port and apple juice, simmer over medium heat until soft. Puree with a hand blender. Pour the compote into suitable glasses.
- Remove the skin from the blood sausage and dice. Fry in a small pan without fat, then spread over the compote.
- Crush the biscuits in a plastic bag with a rolling pin or in a mulinette. Scatter the biscuit crumbs over the black pudding.
- Cut a slice with the peel at an angle from the banana for each glass. Heat the butter in a small pan and sprinkle with the spices. Fry the banana slices on each side and distribute between the glasses. If the glasses have gotten cold in the meantime, put them in the microwave again briefly for 1 minute at 600W.
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