Apples with Blood Sausage tender and fragrant

1 In a saucepan place 0.7 oz (20g) of duck fat then add your onions, salt and pepper then cook gently covered for 30 minutes then remove.

2 Remove the skin from the black pudding then on your work surface roughly chop the meat and set aside.

3 Preheat your oven to 355°F (180°C) (gas mark 6).

4 Quickly peel your apples and hollow out the center by creating a hole 4 cm in diameter and place on a shallow baking dish.

5 With a spoon stuff them:

1 spoon of black pudding, one of stewed onions and so on until the top of your apples. Place your whole shallots around then pour a little duck fat and seasoned honey over each apple.

6 Add 0.8 cup (20 cl) of water around and cook for 1 hour in the middle of your oven, baste often until your apples are cooked and caramelized.

7 Remove your dish then cut your apples widthwise into thick slices and arrange them harmoniously on hot plates with a little juice and your candied shallot.
Test and tell me...