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

Print Recipe Pin Recipe

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.