Heaven and earth with pears and apples

Ingredients for 4 servings:

• 16 shallots
• 25 g sugar
• 50 ml balsamic vinegar
• 300 ml red wine
• 750 g floury potatoes
• some salt
• 200 ml milk
• 30 g butter, soft
• some pepper
• some nutmeg
• 1 tbsp clarified butter
• 4 black puddings (150 g each)
• 2 apples, tart, approx. 150 g each, e.g. B. Boskoop or Cox Orange
• 2 pears (approx. 200 g each)
• 50 g sugar
• 20 g butter
• 150 ml apple juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Traditional Rhenish dish with apple, pear, black pudding and mashed potatoes

Carefully peel the outer skin of the shallots without removing the root. This will help the shallots stick together better during cooking. Distribute the sugar evenly in a small saucepan and heat until it liquefies and turns a light brown. Deglaze the resulting caramel with vinegar and red wine, add the shallots, and cook over low heat for about 15 minutes, stirring occasionally. Then add the butter and simmer for another 5 minutes. Meanwhile, peel the potatoes, cut into equal-sized pieces, and cook in salted water for about 15 minutes until soft. Drain the cooking water and let the potatoes steam briefly. Then mash them with a potato masher. Heat the milk in a separate saucepan and stir it into the potato mixture along with the butter. Season the mashed potatoes with salt, pepper, and freshly grated nutmeg and keep warm. Melt the clarified butter in a pan. Pierce the black pudding several times with a fork and then fry on both sides over medium heat for around 3 minutes. Then fry the sausages in the oven at 180°C top/bottom heat (160°C fan-assisted) for around 20 minutes. Drain the cooked sausages briefly on kitchen paper. Halve the fruit, with or without skin, lengthwise and remove the cores. Melt the sugar and butter in a wide frying pan and place the fruit halves cut-side down in the pan. Deglaze everything with the apple juice. Cover the fruit with baking paper and sauté over medium heat until soft. Then remove the baking paper and let the juice reduce until there is almost no liquid left in the pan. Divide the mashed potatoes between plates, arrange with the fruit, black pudding and red wine shallots and serve immediately.