Preheat the oven to 150°C.
Put the pumpkin cubes in a baking tray with some olive oil and bake them in the oven until they are soft.
Melt half the fat over low heat and add the quinces. Bake them for about 10 minutes until golden brown.
Dip the pears and apples in the cinnamon and add to the quinces.
Add the sugar and pumpkin to the fruit when it has softened. Then flambé with the calvados. Season with salt and pepper.
Heat the rest of the fat in another frying pan and fry the black puddings in it.
Serve the sausage with the fruit and the pumpkin with the cooking liquid.
