Peel and core the apples, then cut into cubes. Melt the butter in a pan and sauté the diced apples. Add a pinch of cinnamon powder and cook until softened and golden. Set aside.
Remove the skin from the black pudding and slice into 2 cm rounds. Dry-fry in a pan until browned. Set aside.
In a small sauté pan, reduce the Floc de Gascogne and Armagnac by three-quarters. Whisk in butter, then season with salt and pepper to create a silky emulsion.
Arrange the caramelized apples in a circle on plates. Place the pudding slices around them. Drizzle with the emulsion and garnish with a sprig of rosemary.
