Baked black pudding on apple and quince compote with speculatius and banana

Ingredients for 4 servings:

• 1 large apple
• 1 large quince(s) (apple quince)
• 50 ml white port wine
• 20 ml apple juice
• 4 speculatius cookies
• 150 g black pudding, fresh, soft, cut into small cubes
• 1 pinch of ginger
• 2 pinch(s) spice mix (Ras el Hanout)
• 1 pinch(s) curry powder
• 4 slice(s) banana(s), organic, with peel

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

1. Component of the starter for the Advent menu from 27.11.10

Halve the apple and quince, then quarter them. Core and peel them. Cut the fruit into thin wedges and place them in a small saucepan with the port and apple juice. Simmer over medium heat until soft. Purée using a hand blender. Ladle the compote into suitable jars. Peel and dice the black pudding. Fry in a small pan without fat, then arrange it on top of the compote. Place the biscuits in a plastic bag and crush them with a rolling pin or a food processor. Sprinkle the biscuit crumbs over the black pudding. Cut a slice of banana, peeled on, diagonally for each jar. Heat butter in a small pan and sprinkle in the spices. Fry the banana slices on each side and divide them between the jars. If the jars have cooled in the meantime, microwave them again for 1 minute at 600W.