Baked Black Pudding on Apple – Quince – Compote with Speculoos and Spicy Banana

Summary

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

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Instructions

1. Halve the apple and quince, then quarter them. Cut out the cores and peel. Cut the fruit into thin wedges. Place in a small saucepan with the white port wine and apple juice. Simmer over medium heat for 8-10 minutes until soft. Puree with a hand blender. Pour the compote into suitable glasses.
2. Remove the skin from the black pudding and cut into small cubes. Fry in a small pan over medium heat without fat for 5-7 minutes until cooked through, stirring occasionally. Spread the cooked black pudding over the compote in each glass.
3. Place the speculoos biscuits in a plastic bag and crush with a rolling pin until they form fine crumbs. Scatter the crumbs over the black pudding in each glass.
4. Slice the banana at an angle (keeping the peel on), roughly 1 slice per glass. Heat a small pan over medium heat. Add the banana slices, sprinkle with the ginger, Ras el Hanout, and curry powder, and fry for 1-2 minutes per side until caramelized. Place one banana slice in each glass. If the glasses have cooled, microwave for 1 minute at 600W.