Ingredients for 4 people:
600 g Béarn black pudding,
4 beautiful apples,
100g butter
cinnamon powder
salt, ground pepper,
10 cl of Floc de Gascogne
5 cl of Armagnac ( Folle Blanche )
Rosemary.
Peel and core the apples, cut into cubes, put the butter in a pan, sauté the diced apples, add a pinch of cinnamon powder, let brown until apples are soft, set aside.
Remove the skin from the pudding and cut into rounds of about 2 cm.
Dry fry, brown, set aside.
In a small sauté pan, reduce the floc and Armagnac by 3/4, whisk in butter, salt and pepper.
In a circle, lay out the fondant apples, then arrange the slices of pudding around.
Spread the sauce.
Garnish with a sprig of rosemary
